*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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!
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!
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!
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!
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.
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!
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