Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.

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  • Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts

234 calories; protein 9.5g; carbohydrates 30.6g; fat 8.5g; cholesterol 10mg; sodium 103.4mg. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2008
This was my first recipe to try using quinoa and I really liked it (though I thought the cooked quinoa was a bit strange looking when it's cooked I'm still trying not to look at it too much! haha...). I added some finely chopped celery and carrots fresh spinach and mini baby vine tomatoes for colour. I didn't have any parmesan so I used a mature white cheddar and added a tiny bit of soy sauce and it was great. Thanks for the recipe! Read More
(48)

Most helpful critical review

Rating: 2 stars
07/20/2008
Okay well the thing is...I love quinoa, but something just isn't quite right with this recipe. I love the flavor of the toasted quinoa, delicious, and it cuts the cooking time quite a bit. The mushrooms were too much for me and my husband and without thickening the broth it is runny - maybe cut the liquid a bit? Also the dish really just ends up tasting like whatever broth you use and mushrooms. I love the idea and will fiddle with it to see if I can find something we like. Read More
(65)
147 Ratings
  • 5 star values: 74
  • 4 star values: 44
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 2
Rating: 2 stars
07/19/2008
Okay well the thing is...I love quinoa, but something just isn't quite right with this recipe. I love the flavor of the toasted quinoa, delicious, and it cuts the cooking time quite a bit. The mushrooms were too much for me and my husband and without thickening the broth it is runny - maybe cut the liquid a bit? Also the dish really just ends up tasting like whatever broth you use and mushrooms. I love the idea and will fiddle with it to see if I can find something we like. Read More
(65)
Rating: 4 stars
04/20/2008
This was my first recipe to try using quinoa and I really liked it (though I thought the cooked quinoa was a bit strange looking when it's cooked I'm still trying not to look at it too much! haha...). I added some finely chopped celery and carrots fresh spinach and mini baby vine tomatoes for colour. I didn't have any parmesan so I used a mature white cheddar and added a tiny bit of soy sauce and it was great. Thanks for the recipe! Read More
(48)
Rating: 5 stars
05/20/2008
This recipes rocks! SO GOOD! My husband hates quinoa and loved this recipe my 4 year old had a huge second helping. The only thing I changed was smart balance instead of butter I will be making this again! Read More
(41)
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Rating: 5 stars
03/15/2008
Delicious! I love quinoa and always lookin' for a new recipe to use this grain. I halved the recipe and totally omitted the butter and cheese for calorie reasons. I did add some dried thyme leaves to the mix and a can of drained/rinsed canelli beans for more protein and fiber. I had this with sauteed spinach and garlic and a tossed salad. Great Dish! Read More
(21)
Rating: 4 stars
02/13/2009
I followed this recipe exactly except for leaving out the parmesan cheese since I planned to use this as a rice substitute to serve with portabello mushroom gravy. I figured that since gravy is fattening enough I should try to make a more nutritious side dish than white rice! We really enjoyed this dish but next time I will add garlic salt and onion powder for a boost in flavor since quinoa tends to be a little blah sometimes. Thanks for a great recipe I will definitely make this again! Read More
(21)
Rating: 5 stars
03/15/2008
The mushroom-onion combination creates a nice saucy broth so when you add it to the quinoa that flavor gets soaked in. Then the cheese gives it a little creamy kick when you bite into it! I loved it. Read More
(15)
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Rating: 4 stars
01/21/2010
Very easy! The quinoa has to be cooked for 20 min not 10; I think that was a typo. I substitute olive oil for the butter and used salted water with a bay leaf and a couple dashes on Braggs seasoning instead of chicken broth as I didnt have any and wanted to keep in vegetarian. I added a bit of chees but it wasnt necessary. It was close to risotto but much healthier. I will make this again. Thanks! Read More
(13)
Rating: 3 stars
12/20/2010
I made this one according to the instructions (with a slight embellishment on the cheese and added pepper to taste). I had no problem with the liquid to dry ratio nor cook time. It's an earthy tasting dish which is great for a comfort food that is very high in protein. I only gave it three stars because it wasn't the kind of slap-you-across-the-face deliciousness that I have found in other recipes on this site. Read More
(11)
Rating: 5 stars
10/05/2009
This was the first time I made quinoa and I'll certainly be making it again. This was great also I can see this being a great base recipe for adding other veggies in such as zucchini yellow squash spinach or egg plant. Great when you want to have a meatless dish...use vegetable broth. Thank you! Read More
(9)
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