Garlic mushroom quinoa is a healthy and easy gluten free side dish!
I know I’ve shared a lot of quinoa recipes…salads, main dishes, and breakfast quinoa, but this garlic mushroom quinoa is my favorite.
I’ve come to rely on easy recipes like this lately – we had a very hectic week with lots of activities, and since I’m not great at meal planning, there have been a few times when quinoa has stepped in and saved me. If you have some sort of veggies and a bag of quinoa, you can make a flavorful and healthy dish in a hurry! Much better than ordering pizza or eating sunbutter and jelly sandwiches. :) (Although those are both tasty options).
This garlic mushroom quinoa is really just a combination of two of my favorite things – garlicky mushrooms and quinoa. I LOVE mushrooms with garlic, and when you add the quinoa it becomes a filling meal rather than just a side dish. Since quinoa has lots of protein and fiber, I find that it really fills me up and sticks with me.
Plus quinoa is gluten free and relatively inexpensive, so it’s a winner all the way around! If you prefer, you could go ahead and make this with brown rice or another grain instead.
I used baby bella mushrooms for more flavor, but you can use any type of mushroom in this recipe. Baby bella mushrooms have lots of fiber, potassium, and vitamin B, along with plenty of antioxidants. You can read more about them here.
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Simple Garlic Mushroom Quinoa.
This garlic mushroom quinoa is full of flavor and fiber. An easy gluten free side dish or entree!
Ingredients
- 1 Tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 10 ounces baby bella mushrooms sliced
- 1 cup quinoa
- 1/8 cup fresh basil leaves cut into strips
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
Instructions
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Rinse the quinoa and place in a pot along with 2 cups water. Bring to a boil, then reduce heat to low and cover the pan. cook for 15-20 minutes until quinoa is soft and fluffy.
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While the quinoa cooks, put the olive oil, onion, and garlic in a large skillet and cook over medium heat for about 10 minutes. The onion should start to brown slightly.
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Add the mushrooms and cook for about 15 minutes until the mushrooms are browned and everything is somewhat caramelized.
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Stir in the garlic powder, salt, pepper, and cooked quinoa. Add the basil leaves and stir again.
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Serve immediately.
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Makes 2 large servings or 4 side dish servings.
Recipe Notes
Leftovers can be stored in the refrigerator for 4-5 days.
That’s all there is to it! This dish is perfect for busy days. It’s simple, healthy, and full of flavor.
What have you been cooking lately?
Made it, love it!
I love this! I do cook with quinoa, but I need to do it more often! The combination of quinoa with mushrooms and garlic sounds delicious!
Never enough quinoa recipes!
I’m with you!
No shame! Quinoa should happen in some form every day ;) Delish!
That’s how I feel, too! :)
I wil NEVER get sick of quinoa! Garlic and mushroom are two of my fave flavors ever- this looks delish!
Thanks, I feel the same way! Quinoa forever! ;)
Quinoa is one of my quick meal go-tos as well, and I’m loving this mushroom idea you’ve got going on! I bet the dish is nice and hearty. Also perfect for the rainy weather we’ve been having!
Thanks, Julia!
Mushrooms are my absolute favorite and so is quinoa, so I know I would just love this, Kelly! Looks like the perfect lunch to me!
Thanks, Gayle!