Jump to recipe
This recipe is so delicious. I came up with it one night when I needed to think of a side to serve and had some quinoa cooking in the microwave. As I started to slice mushrooms to sauté, I was laboring over how to prepare the quinoa and then it hit me… combine the two! We’ve all heard the success stories about weight loss with quinoa; I don’t know if they’re all true, but I know that this was fantastic!
This butter garlic mushroom cooked quinoa can be served as a side dish (even for kids) of a vegetarian or vegan meal. Just use vegetable stock instead of chicken!
Butter Garlic Mushroom Quinoa
Persons
4
Serving Size
1 cup
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Notes
* Use vegetable broth for a vegan/vegetarian friendly option.
Ingredients
- 2 TBS extra virgin olive oil
- 1 TBS butter
- 1 cup sliced mushrooms (baby portobello or any mushroom of choice)
- 3 cloves minced garlic
- 1/4 white wine
- 1/4 cup chicken or vegetable broth
- 1 cup quinoa
- 2-3 TBS chopped parsley
Instructions
- In a rice cooker place 1 cup dried quinoa, 2 cups warm water, 1 chicken bullion cube. Place in microwave on high for 14 minutes. If you do not have a rice cooker you can make it on the stove top in a sauce pan. Place all ingredients in the sauce pan and simmer on low until all liquid is absorbed stirring occasionally to integrate bullion cube. Do NOT add salt if using bullion cube. If you prefer less salt use half a cube instead. * You may also use liquid chicken or vegetable broth in place of water.
- Prep all ingredients by washing and drying the mushrooms, remove all stems and slice about 1/4 thick and chop 2 TBS of fresh parsley.
- In a medium sauce pan put 2 TBS of olive oil and 1 TBS of butter. When the butter begins to melt use a garlic press and squeeze in 3 cloves of garlic. Keep heat on medium low and stir constantly so the garlic does not burn.
- Once it becomes fragrant add in sliced mushrooms turn heat to medium high and stir frequently until all water from the mushrooms has evaporated.
- Once mushrooms are cooked and mostly dry add 1/4 cup of dry white wine and stir. Once the wine cooks off your mushrooms are done. Turn off stove and remove from heat.
- Fluff cooked quinoa then add mushroom mixture and mix together. Top with chopped parsley and add salt and pepper to taste. Enjoy!
© 2023 Copyright The DIY Handy Mom