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.

Nueske’s Stuffed Pork Chop

If you do not know by now, I am a fan of Nueske’s applewood smoked meats. They have some of the best products around and once you get a bite of any of their products you will know why. They offer everything from bacon, to liver sausage, to thick cut pork chops. I’ve tried many of their products before, but this was the first time I tried their smoked pork chops.

When I opened a box that was shipped, I was floored by what was inside. When I first laid eyes on these pork chops, I was blown away. First of all, I had never realized they offered these chops, and secondly, when I felt them through the package, I fell in love. These things looked and felt awesome, and I knew right away they were going to taste great!

Nueske's Pork Chop

So when I thought of what I could make with these chops, I decided to stuff them. They were a perfect thick cut pork chop, and I knew they could handle some fillings.

Let’s get started.


  • 2 Nueske’s smoked pork chops
  • 1/2 lb of cremini mushrooms, wiped clean, and finely chopped or placed in a food processor (stems and all)
  • 2 tbsp of unsalted butter
  • 1 medium shallot, finely diced
  • generous pinch of salt
  • generous pinch of pepper
  • 1/4 cup of sherry wine
  • pinch of dried thyme
  • 4 slices of Havarti cheese

Begin by getting a large saute pan out and bring it to a medium, to medium high heat. Add in the butter, and let it melt. Add in the chopped mushrooms, shallot, salt, pepper, and thyme. Cook for about 15 minutes on medium heat, stirring on occasion. After about 10 minutes or so, add in the sherry, and cook until the sherry evaporates. Remove from the heat and let it cool.

How to make a Nueske's stuffed pork chop

Take a pork chop and make an incision in the pork chop, making a nice pocket. Be careful not to go all the way through. Repeat with the second pork chop.

Take half of the mushrooms and place inside of the pocket. Pack in the cheese, and press down. Repeat with the other pork chop.

Nueske's Smoked Pork Chop Recipe

Place the chops on a preheated grill over indirect heat. These chops are already smoked and precooked so you only need to warm them through, ensuring that the cheese is nice and melted.

Remove from the grill once the cheese is melted and serve. These pork chops were spot on in terms of that classic Nueske’s smoke, and when cutting into them, they were moist, and perfectly balanced with the cheese and mushrooms.

I think I won over my wife on these chops as well. Give these a shot, take a look at Nueske’s, and enjoy every minute of it! Hope you enjoy.