Garlic Mushroom Quinoa
This is such an easy, healthy side dish that you’ll often want to make! This side dish of quinoa has a fun twist. It is chocked full of mushrooms, garlic, and thyme. It’s so simple and comes together so easily – it’s practically fool-proof!
Mushrooms have an amazing distinct flavor, but they also add a range of nutritional and health benefits right into your meal!
Whether it’s updating classic comfort food or highlighting the exotic flavors in ethnic cuisine, mushrooms enhance any meal. They also make a hearty and fulfilling meat replacement, and as the only fruit or vegetable containing natural vitamin D, they’re both delicious and nutritious.
Mushrooms, long celebrated as a source of powerful nutrients, can help Americans meet important dietary recommendations such as those for daily intake of calcium and vitamin D. They’re also low in calories, fat-free, cholesterol-free and very low in sodium.
Wild mushrooms are seasonal, with different varieties coming into season at different times of the year. I choose whatever mushroom that is in season or that I can find at my local grocery store or farmers market. You can also “mix and match” your mushroom choices.
Experiment with different varieties during different seasons.
Prep Time: 10 mins
Cook Time: 20 mins
Yields: 6 Servings
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound mushrooms of choice, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Sea salt and freshly ground black pepper, to taste
- 2 plus tablespoons grated Parmesan
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.