Garlic and Mushroom Quinoa


Okay, so second post in 2 days is about garlic… I’m thinking I may have a problem.  Do they have Garlic Lovers Anonymous?  This was a meal a couple weeks back and it was our foray into a healthier spin on dinner.  As a rule, we’re not incredibly health conscious in our house, aside from eating a balanced meal.  I kept seeing all these pins on Pinterest about quinoa… I was thinking, “What is it?  What does it taste like?” and lastly, “How in the name of all things holy do you pronounce it?!”.  And no, I still have absolutely NO clue how to pronounce it… so no laughing!  Anyway, back to the recipe lol… simple ingredients and a quick cooking time paired with amazing flavors equal one great dish!!  For those so inclined, if you leave out the parmesan cheese, I believe it would be a vegan dish as well 🙂

It made me feel good to put a healthy meal on the table that everyone enjoyed (even the picky kiddos lol).  Quinoa (seriously, how do you say it??!) is a bit on the expensive side… but a little goes a long way.  The one cup that you cook for this recipe seemed to yield around 3 cups or so (I didn’t actually measure it).  I see a few more quinoa recipes in our dinner future!!

Recipe adapted from Damn Delicious

Garlic and Mushroom Quinoa

1 cup quinoa 1 Tbsp olive oil 1 lb cremini mushrooms thinly sliced 5 cloves garlic minced 1/2 tsp dried thyme 2 Tbsp Parmesan cheese grated salt and pepper to taste
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings


  • 1 cup quinoa
  • 1 Tbsp olive oil
  • 1 lb cremini mushrooms thinly sliced
  • 5 cloves garlic minced
  • 1/2 tsp dried thyme
  • 2 Tbsp Parmesan cheese grated
  • salt and pepper to taste


  • Boil 2 cups of water (or vegetable or chicken stock/broth), in a large saucepan. Cook quinoa according to package instructions. Set aside when finished.
  • Heat olive oil over medium heat in a large skillet. Add mushrooms, thyme, and garlic. Cook, stirring occasionally, about 3-4 minutes, until they are tender.
  • Season with salt and pepper, stir in cooked quinoa. Serve with grated Parmesan cheese on top.


To make this a vegan dish, simply omit the Parmesan cheese, and use water to cook the quinoa.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

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5 comments on “Garlic and Mushroom Quinoa”

  1. mmmmmm sounds VERY good… oh, and by the way, it’s pronounced kind of like Key-no-ahh… but the no-ah part really fast… kind of like key-noahhh

    • Thank you Melly!! I was actually just thinking about this recipe and saying that I need to re-photograph this dish, because we make it all the time, but I haven’t pulled my camera out in good lighting 🙂 Thanks for the tip about the pronunciation!

  2. Pingback: Loaded Pumpkin Waffles | Fiesta Friday #40 | The Novice Gardener

  3. Thank you, we were very pleasantly surprised!

  4. My first experience with quinoa (quinoa burgers?!) was not a good one… but this looks very tasty.