Garlic Mushroom Quinoa — Damn Delicious

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Garlic Mushroom Quinoa

An easy, healthy side dish that you’ll want to make with every single meal!

With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.

Now instead of just serving up a boring old bowl of quinoa, I decided to have a little bit of fun with it and add in one of my all-time favorite veggies = mushrooms. Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal! And no, this is not a sponsored post for mushrooms. I just REALLY love mushrooms.

So that’s what this is – a boring old bowl of quinoa with a fun twist, chockfull of mushrooms, garlic and thyme. It’s so simple and comes together so easily – it’s practically fool-proof!

Garlic Mushroom Quinoa

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An easy, healthy side dish that you’ll want to make with every single meal!


  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
  3. Serve immediately, garnished with Parmesan, if desired.

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I love mushrooms (like really love them and can eat a carton, by myself, in like 5 mins…LOL) and I bet the texture of them, along with the quinoa texture, mmm, so good!

Me too! Obsessed with mushrooms. I can see how this dish would be sooooo wonderful.

I’ve recently began enjoying quinoa and I do like mushrooms too but my daughter doesn’t. Anything I could substitute?

I didn’t read down far enough. Someone mentioned zucchini. That would work!

I could live off of this quinoa, love the garlic and mushrooms!

I used to hate mushrooms, but recently I’ve become obsessed, and in this quinoa dish they look absolutely amazing. Anything garlicky is already up my alley 🙂 pinned, and totally trying soon!

Love the simplicity of this!

Can’t wait to make this. Looks delicious! What pan are you using here? It looks like a great size and weight. (Looking to overhaul our current pots and pans.)

I am using a 5-qt Calphalon saute pan.

So glad I saw this pop up in my social media feeds before lunch time! I REALLY need to go grocery shopping but I had just what I needed, except quinoa. I had brown rice couscous and it was fabulous. This is going to be a new favorite! Thanks for this great idea. Here is my version I made for lunch if you want to check it out!

Wow, this dish looks so tasty!

Life is all about moderation, and I’m 200% okay with eating a donut at breakfast and a healthy side dish for dinner! (Especially if it’s my favorite kiddie chocolate donut with chocolate frosting and rainbow sprinkles.) If only I wasn’t allergic to mushrooms — they look like they really make the dish! Maybe I could use asparagus or broccoli and pretend it’s just as good… 😉

I love that the chocolate donut with sprinkles is your childhood favorite. I’m so boring – I still can’t get over the glazed donut holes!

Just made this and it is so awesome.

I am making this tonight! So glad I found this on Pinterest! It will be a perfect addition to our grilled chicken and salad. Thanks!

Sounds delicious. I love the combination of thyme and mushrooms. I am going to make it with rainbow quinoa, that is my favorite!!

Adding a splash of white wine to the mushroom before adding the quinoa would probably make this divine. Can’t wait to try it out

I just made this and it’s delicious!! Do you have the nutritional info, by any chance? Thanks!

I’m so glad you had a chance to try this! As for the nutritional information, I am not entirely comfortable sharing this as I am not a registered dietician. It is best to use the many online resources at your discretion to obtain such information.

I’m making this right now….. the mushrooms smell sooooo good! I’m using a combination of crimini and shiitake mushrooms, because that’s what we had on hand, and making it to go with lemon-garlic braised chicken thighs.

So glad you liked the quinoa! We all love it too. Have a great weekend!

We’d be waiting to try this recipe out and just made it this weekend…wonderful, and thanks so much for sharing!

This garlic shrimp and quinoa recipe has been in pretty heavy rotation for us lately. It’s also quick to make and works well as a main dish or a side:

I just made this dish tonight! Wow it’s so simple and delicious! I single and I’m always looking for dishes to cook that are simple and don’t require a lot of ingredients. This is perfect. This was my first time cooking quinoa and I loved it. Perfect summer dish!

This dish may have broken my attachment to pasta as a comfort food— all of the flavor and texture I love, but far more nutritious. Thank you for giving me a reason to use all of the quinoa in my pantry.

I added some zucchini to this recipe to make it more of a meal than a side dish and it was perfect with a salad for dinner. I think I will make it as is for my next get together though, since it was so simple and uses ingredients I usually have on hand anyway. Thx so much for this recipe.

I just made this and it was great! I added green peas for a veggie and for color, so good 🙂

I’m just wondering how this will keep for leftovers/reheating the next day? Anyone have issues or suggestions?

This should keep for several days. As for reheating, we popped in the microwave for 1-2 minutes.

Trying this recipe out tonight! How many people would this serve?

This should yield about 4-6 servings.

My fiance made this for dinner tonight (he rarely cooks, asked me what ‘simmer’ meant while making it) and it turned out great! Thanks for a wonderful recipe, will be making again!

We just had this for supper and it was great.

Sounds amazing! I might add chicken to make it a full meal and freeze it. Any suggestions on turning this into a freezer meal?

Chicken sounds like an amazing addition! As for the freezer meal, I actually have not tried freezing this just yet – there were no leftovers to freeze!

This looks so yummy!! I’m literally about to make this for my early dinner. I can not wait.

Good recipe. Thanks!

This looks amazing! Any recommendations on how to make it into a main dish?

You can add in your favorite protein and/or additional veggies.

This was so great! Easy to make and very satisfying. Thank you!

could this be frozen?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

I have made this several times, and passed the recipe on to others.
One of the best, tastiest Quinoa recipes I have ever had!

Very good I actually added some diced onions to the mix as I love onions definitely will be making this again

This has been on my list of things to make for so long! Finally got around to making it tonight and it was a huge hit. Thanks!

Thank you for this recipe! It was so delicious. My new favorite side dish!

I just made this tonight and added fajita beef and some Worcestershire and white cooking wine, served with some crusty bread – delish!

I just made this recipe and it came out good but I find that it came out a little dry. Is there something I can put in it for next time if it comes out a little dry?

You can add a little bit of chicken or vegetable broth, to taste.

Just made it today. It’s delicious, the best mushroom quinoa I made so far!! I added some oregano and it turned out great!

Yes this can be frozen and quinoa is very high in protein so you can use this as a meal by adding other veggies even beans.. Love quinoa will have to make this a stretch the budget.

I plan to make this tonight! I actually barked “Hah!” when the name “Damn Delicious” came up first in the search results for “how to tart up a quinoa side dish.” Thank you in advance for what I’m sure is going to be an excellent and easy recipe.

Found this post on Pinterest so I made this recipe for dinner. I’m hooked! Thanks for introducing such a yummy dish to me 🙂

Yum! I made it with chicken broth instead of water and added a bit more Parm. Will absolutely make it again.

Great recipe. I imported into my fitness pal for the nutrion info and below is what it gave me…someone was asking so though I’d post.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 160
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 2 mg 1 %
Sodium 437 mg 18 %
Potassium 560 mg 16 %
Total Carbohydrate 23 g 8 %
Dietary Fiber 2 g 7 %
Sugars 0 g
Protein 7 g 15 %
Vitamin A 0 %
Vitamin C 2 %
Calcium 10 %
Iron 21 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Thanks for the nutritional values. Very helpful.

Looking for recipes to use quinoa and I stumbled upon this one. We tried it here at home and it is very good!! We as in myself and my husband 😉 I was happy he enjoyed it too! Thanks for a delicious and healthy repeat recipe!! Yum you have to try it.

thought this looked delish,but I don’t like quinoa,so I replaced it with couscous-YUM!!

So far so good – I added some veg stock to help it along. Next time, I’m going to sauté some onion, add in the mushrooms and garlic, etc.

Thanks for the recipe!

I added toasted walnuts for protein – fabulous dish!!

This is a great way to use mushrooms and quinoa.Sometimes when I make quinoa I cook it a bit in some broth, that would also probably be good here.

You think this would last a 4-5 days in the fridge if I made it and ate it through the week?

Unfortunately, as I am not an expert on food safety, I cannot answer with certainty if this would keep for 4-5 days. Please use your best judgment on food storage.

I’ve made this exactly as written (wonderful!) but tonight I also added spinach and it was a nice addition. Thanks for the recipe!!

I am making this tonight! Have all the ingredients handy 🙂 I LOVE your recipes!!

Only had canned mushrooms. Gonna try it any way. Using beef broth to make the quinoa. It will be the son and hubby’s first quinoa. Fingers crossed.

I was wondering whould white button mushrooms work too ?

Yes, white button mushrooms should work just fine.

I just found this (thank you, Pinterest!), and am going to make this with cauliflower rice instead of the quinoa (it’s not on my lc plan). Mushrooms rock, and the potential for this looks great. Thanks!

Healthy and tasty, that’s what I need 🙂 Thanks for the recipe!

I made this recipe last night as a side dish for my husband because I am not a huge mushroom fan and he loved it. But not only that, when I told him your recipe suggested adding parmesan cheese if desired he was soooo over joyed because he says it closely resembled a risotto and he LOVES risotto!! Thanks again!

Made it and it was delicious! thank you for sharing the recipe. I shared a link to it from my new blog.

I love this recipe!! I’ve made it many times and the only thing I ever add is sun-dried tomatoes. Thanks for sharing such delicious recipes!

Made it, ate it ! Was very easy and soooo good ! We ate it with grilled lamb chops.
Only thing, I had to use couscous instead of quinoa cause I didn’t have any and not so easy to find in my part of the world ;).
Will make it again and again, for sure !

I just made this, and added in some chicken to make it a meal since I was only cooking for me, and it’s so good. My fiance and most of my friends really don’t like mushrooms, but I want to make it again! Yum!

Just made this — delicious! I used chicken broth to make the quinoa but otherwise followed the recipe. Between the garlic and thyme it was perfectly flavored!

I suggested this recipe to my friend and she made this last night for Passover. It was a HIT . Glad I got a little leftover to eat tonight! I will make it myself soon!

Made this tonight for supper….Yummy yummy. My husband, who sometimes fears trying new things LOVED this! Thanks for the recipe!

I made this as dinner for me. Quick and healthy and delicious! Next time I will cook the quinoa with chicken broth or vegetable broth instead of water. Gives the quinoa more flavor. I usually do in other recipes. Thanks. This is a winner.

I made this last night for supper and it was so very tasty, I can’t wait to make it again. I paired it with some grilled pesto shrimp and roasted asparagus and it was divine. Thanks for the wonderful recipe!

do you have any suggestions for substituting thyme with any other spice?!

You can substitute with other herbs (ex. oregano, basil, etc.), to taste.

I does look good and tasty. Since quinoa is very healthy and also a healthy and best substitute for our regular rice you are pretty sure you can eat these without any guilt at all.

For even more mushroom flavor, cook the quinoa in mushroom broth instead of water.

Made this yesterday and oh my goodness, delicious! So quick and easy too. Used vegetable broth to cook the quinoa, and 1 1/2 pounds of mushrooms instead of the 1 pound. Yum, yum, yum, and makes great leftovers!

I am going to try this and yes with the protein count in the quinoa it could be used as a main dish or as one gal said add some more veggies and a salad.

made this tonight added caramelized onion and peas. roasted the mushrooms till browned. will keep for a fast meal. it was our main dish.

Really good! Added just a teeny bit of red win vinegar to the mushrooms and then sautéed the quinoa with everything once it was done.

I added zucchini and served it as a main dish for dinner, it was delicious! Thanks!

We all know that Quinoa is a very good substitute for our regular rice that has lots of carbohydrates. Having quinoa on your daily diet you can make sure that youa are getting the right nutrients you need and helps you reduce weight at the same time.

It says 21 day fix approved. Approx how many of each container would you say a single serving equals? Sounds tasty.

Unfortunately, I am not very familiar with the 21 day fix. As always, please use your best judgment.

How big are each serving? 1/2 cup? 1 cup?

Loved the idea of this but wanted a one pan supper instead. So when I added the quinoa to the mushrooms I put in some canned tuna and then close to the end I put in green peas and chives. Perfect. Thank you for the inspiration!!

Great dish! To better infuse the garlic flavor I was looking for I roasted a whole head of seasoned Garlic in the oven for 30 minutes (cut the head off, drizzle with oil, wrap in aluminum foil) and then roughly chopped the garlic cloves once roasted. Greatly enhanced the garlic flavor while accenting the earthyness of the mushrooms.

Yummy! I made this tonight and paired it with a Paleo Creamy Sun Dried Tomato Chicken. Everyone loved it – 4 year old included! My hubby even requested left overs for lunch tomorrow! Thank you!

Planning on making this tonight, but was wondering how fresh Rosemary would pair with it instead of Thyme since that’s what I have on hand and won’t have time to stop at the store.

This dish was fast and delicious! I omitted the parmesan and added some fresh dill which gave this dish a fresh taste.

Made this as a side for roast chicken and it was fantastic! I used a little less garlic on mine, but the rest was just like the recipe. So easy and tasty and a great idea to make quinoa interesting! Will definitely make it again!

We had this for dinner, delish! Thank you!

I have made this as written, and it is AWESOME! I cook the quinoa in veggie stock or chicken stock to add more flavor sometimes, and then go crazy with the mushrooms and garlic. I have added a few handfuls of fresh spinach to the shrooms and garlic to bump up the veggie content. You can mix up the veggies…for instance right now I am eating it with some kale I cooked up in the EVOO/garlic mixture and added a pinch of crushed red pepper for a little kick, but I have also used chopped up Swiss chard.

This is really a great basic recipe and is only limited by what you have in the fridge! I make a big batch of this on the weekend, then portion it out for a week’s worth of lunches to take with me to work (sometimes with meat on the side, sometimes all by itself!). Thank you for sharing this one.

I only had white button mushrooms and I sauted them with the garlic and thyme. I also added aprox 1/2 stick of button after I added the quinoa and cooked about 1 min longer and finished it with 1/4 cup of parm cheese. It was so flavorful. I served it with herb encrusted chicken breast on top.

Good base recipe; easy to tweak it and make it an entree. I cooked the quinoa with low sodium chicken broth and a splash of fresh squeezed orange juice. I sauteed the mushrooms with some shrimp, deglazed the pan with a little more OJ, and when it was done I tossed in a handful of baby kale and let it wilt very lightly. Finished it all off with some avocado and tomato slices for color. Healthy and easy!

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