Quinoa with Mushrooms and Broccoli

Quinoa is one of those words that you might take a couple of attempts at saying before actually getting it right. ‘Keen-Wah’is how I pronounce it. Now if you have never shopped for quinoa, it is typically found in the grocery store aisle where you would find grains such as rice, barley, and couscous. It actually reminds me a lot like couscous as it is very similar in shape, size, texture, and flavor.

I’ve been sitting on some quinoa for a couple of weeks and decided that I would make something with it, and in my case a simple quinoa with caramelized mushrooms and broccoli.

Quinoa with Mushrooms and Brocoli Recipe

Let’s get started.

Ingredients: [Print this Recipe]

  • 1 cup of quinoa
  • 1 1/2 cups of water, or chicken stock
  • pinch of salt
  • pinch of cracked black pepper
  • 1 cup of cremini mushrooms, chopped
  • 1/2 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 cup of broccoli, steamed, chopped

Begin by adding the dry quinoa to a bowl of water and let it soak there for about 10 minutes. Stir it around with your hand, then strain it, removing all of the water after 10 minutes.

To a pot, add the quinoa, stock, garlic, and salt and pepper. Cook this on medium-high heat until it simmers, then cover, reduce the heat and cook for about 30 minutes. Check around this time, stirring with a spoon. The water should be evaporated. Remove from the heat, remove the lid, and fluff with a spoon or fork.

Quinoa with Mushrooms and Broccoli Recipe

While the quinoa is cooking, add the butter and oil to a skillet. Bring to a medium-high heat, then toss in the mushrooms. Stir. Season with a bit of salt and pepper. Cook for about 15 minutes or until the mushrooms begin to caramelize.

Steam the broccoli, then chop.

Once the quinoa is finished, add it to a mixing bowl. Toss in the caramelized mushrooms, and the broccoli. Stir, and taste. Season with any additional salt or pepper.

The great thing about this recipe is that it is low fat, packed with nice protein, and has awesome side dish written all over it. So if you are looking for something new to try and get away from pasta or rice, give quinoa a shot. I’m certain you will love it.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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