Mushroom Quinoa is a savory, earthy dish made by cooking fresh mushrooms and thyme in butter, then folding in cooked quinoa. It’s a versatile vegetarian recipe that works well as a side or a satisfying main.
Quinoa has become a pantry favorite for good reason. Once cooked it turns light and fluffy and readily absorbs the flavors of herbs, butter, and mushrooms. In this recipe the grain picks up the rich, umami notes from sautéed mushrooms for a deeply flavored, comforting dish.
Mushrooms bring concentrated savory taste and a meaty texture that pairs beautifully with thyme and butter. Using pre-cooked quinoa shortens the prep time and is a great way to use leftovers without sacrificing flavor.
Ingredients You’ll Need
- Unsalted butter – for sautéing the mushrooms and adding a rich finish.
- Cremini & baby white mushrooms – these varieties give the dish an earthy, classic mushroom flavor; slice them evenly so they cook at the same rate.
- Vegetable or chicken broth – a small amount helps the mushrooms braise and contributes extra savory depth.
- Fresh thyme – bright, aromatic herb that complements the mushrooms’ umami.
- Salt & pepper – to season and balance the flavors.
- Cooked quinoa – chilled, cooked quinoa absorbs the mushroom juices and herbs to become flavorful and fluffy.
How To Make Mushroom Quinoa
- Braise the mushrooms: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and broth, bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the mushrooms soften and reduce.
- Infuse the thyme: Pour off most of the broth, leaving 2–3 tablespoons in the pan. Add the fresh thyme, salt, and pepper and cook for 1–2 minutes until fragrant.
- Add the quinoa: Stir in the cooked, chilled quinoa until well combined. Cook for another 4–5 minutes so the quinoa warms and absorbs the mushroom flavors.
- Garnish and serve: Transfer to bowls or a serving dish and garnish with extra thyme sprigs. Serve hot or at room temperature.
Recipe Tips
- Use any combination of mushrooms you like; keep the pieces similar in size so they cook evenly.
- Add chilled, fully cooled quinoa rather than hot quinoa so it warms gradually and soaks up the pan juices.
- This dish is delicious served hot or at room temperature, making it convenient for leftovers and potlucks.
Variations
- Deglaze the pan with a splash of white wine or a teaspoon of balsamic vinegar for extra depth.
- Swap thyme for rosemary, sage, or parsley, or combine herbs for a different flavor profile.
- Mix cooked white, red, and black quinoa for a colorful presentation.
- Add minced garlic when sautéing the mushrooms for more aroma and zest.
- For extra protein, fold in cooked chicken or shrimp before serving.
- Bulk up the dish by adding cooked vegetables such as broccoli, carrots, or bell peppers.
Storing and Freezing
Storing: Allow the mushroom quinoa to cool completely, then transfer to an airtight container. It will keep in the refrigerator for four to five days. Reheat gently in the microwave or on the stovetop until warmed through.
Freezing: Place cooled mushroom quinoa in a freezer-safe container and freeze for up to two months. Thaw overnight in the fridge before reheating.
More Dinner Recipes
- Shrimp Diablo
- Vegetarian Burrito Bowls
- Vegetable Beef Soup
- Vegetarian Tacos
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Mushroom Quinoa
What You’ll Need
- 2 Tbsp. unsalted butter
- 16 ounce(s) cremini mushrooms, cleaned and sliced
- 16 ounce(s) baby white mushrooms, cleaned and sliced
- ¼ cup low-sodium chicken broth, may substitute with vegetable broth
- 1 tsp. thyme, fresh, finely minced
- ½ tsp. salt
- ½ tsp. black pepper
- 3 cups quinoa, cooked
How to Make It
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Heat the butter in a large skillet over medium heat then add the mushrooms and chicken broth.
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Allow the ingredients to simmer for about 10 minutes or until the mushrooms start to reduce significantly. Stir occasionally to ensure even cooking.
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Pour out all the broth except 2–3 tablespoons, then add the thyme, salt, and pepper. Cook until the thyme is fragrant, about 2 minutes.
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Stir in the cooked quinoa and let it warm and absorb flavors for 4–5 more minutes.
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Serve hot, garnished with fresh thyme. Store leftovers as directed above.
Suggested Equipment
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12-inch skillet
Notes
*For additional tips and FAQs, refer to the recipe post.
*Photos courtesy of Karla Rae Photography.