Quinoa with Wild Mushrooms

A Few Words…

Are you wild about mushrooms? What about quinoa?

Enough said – pair them together and you get a fabulous dish! You can use whatever combination of mushrooms you like, mix up your varieties, add different onions, it doesn’t get easier than this.

We had friends over for a bbq last night and this was one of the side dishes that I made – what a hit! So unbelievable yummy!!

I’d love to hear from you! Are you a fan of mushrooms?
Please feel free to share your ideas and tips in the comments below:)

Quinoa with Wild Mushrooms

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  • 1 cup quinoa, rinsed first
  • 1 1/4 cups of water
  • 1 tbs. olive oil
  • 1 garlic clove, minced
  • 1 Vidalia onion, chopped
  • 1-2 cups of a variety of mushrooms: crimini, oyster, Portobello, shitake
  • 1/4 cup pumpkin seeds
  • Handful of parsley, chopped


  • Juice from 1 fresh lemon
  • 2-3 tbs. olive oil
  • Salt and pepper, to taste

Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.

Heat the olive oil in a large skillet. Add the garlic, onion and mushrooms and sauté until golden brown.

Whisk together lemon juice, olive oil, salt and pepper in a small bowl.

In a large bowl toss the sautéed vegetables and pumpkin seeds with the cooked quinoa. Pour the dressing on top, mix well and then sprinkle the parsley over it.