A tasty vegetarian recipe loaded with quinoa and mushrooms.
As much as I love chicken, pork, and beef, I really like something packed with vegetables now and again. It seems like its becoming more of a choice lately and I have no complaints about that, even the rest of the family are keen to go vegetarian for a while.
We’ll see what happens.
But for now, I made you some healthy quinoa with a mushroom medley that gets cooked slowly in a garlic and herb butter bath. This is a recipe that can be really flexible if you need it to be. You can easily switch up the fresh herbs and mushrooms to your own choice. I promise I won’t be offended.
A key ingredient I wouldn’t get rid off would be the toasted pine nuts. The flavor and the crunch from them really make this dish even though pine nuts are seriously expensive right now!
Can I add a protein to my mushrooms and quinoa?
For sure! I would make sure to grill it though and carry the smoky flavor right through the dish just like those toasted pine nuts. I’d go with boneless chicken thighs for extra flavor and juiciness rather than chicken breasts. I used to never buy thighs but they are definitely a tastier buy than chicken breast.
If beef is your jam, skirt steak or flank steak grilled nice and quick to keep it medium rare in the middle would be awesome!
Which other fresh herbs would work?
I used oregano and thyme, two of my favorites and really earthy like the mushrooms. Rosemary is always another safe bet and don’t forget about marjoram!
Does it matter which mushrooms I use?
I have to say it does. It all comes down to flavor and those sliced white mushrooms you find on most pizzas just won’t cut it. Brown Crimini mushrooms are a good cheap alternative but I recommend picking up some shiitake, portobellos or oyster mushrooms for maximum flavor and texture. I think you’ll love them!
Whatever mushrooms you end up buying, don’t wash them! Mushrooms are like sponges and they’ll end up soggy and slimy if you run them under the water. Give them a gentle rub with a paper towel before slicing them nice and thin. Some people don’t like to use the stem or stalk, but I say they’re fair game!
Let me know how much you love this easy mushroom and quinoa dish! Leave me a comment or tag me on Instagram @foodnessgracious. I love to see what you guys cook.
If mushrooms are your ultimate dream veggie, check out these other tasty eats!
Mushrooms with Quinoa Herbs and Garlic
Tasty and earthy, these mushrooms are slow cooked in garlic butter and fresh herbs then tossed with warm quinoa for the ultimate veggie dinner!
- 2 cups quinoa
- 4 cups water or veggie broth
- 1/2 cup pine nuts toasted
- 8 tbsp salted butter
- 6 cups shiitake mushrooms sliced
- 1 tbsp garlic minced
- 2 tbsp oregano chopped
- 2 tbsp thyme chopped
- 1 pinch salt
- 1 pinch black pepper
- 1/4 cup red onion sliced
Cook the quinoa as per the directions on the packet then let sit with the lid on tight.
In a small pan, add the pine nuts and toast tossing them every so often to prevent burning. Set aside
In a large pan melt the butter and then add the mushrooms, garlic, oregano, and thyme.
Toss until the mushrooms are coated well with the butter about 15 minutes on a low heat.
Add the salt, pepper, pine nuts and red onion and gently fold into the mushrooms.
Combine the mushroom mixture with the quinoa and fold in until well mixed.
Garnish with extra herbs and pine nuts and serve warm.