A silky quinoa skillet with mushrooms and fresh herbs that relies on pantry staples for a quick, comforting meal.
| Attribute | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
Intro
This dish centers on pantry staples—quinoa, mushrooms, olive oil, and dried or fresh herbs—yet it feels fresh and indulgent. It’s the kind of weeknight bowl that comes together in one skillet and a small pot for the quinoa, leaving you with leftovers that still taste vibrant. The result is a savory, mushroom-kissed quinoa with a bright herb finish.
The Best Quinoa for This Recipe
White Quinoa (Fluffy, mild)
Pros: Cooks quickly and yields a light, fluffy texture with a neutral flavor.
Cons: Can be less chewy and may clump if overcooked.
Red Quinoa (Chewier, holds shape)
Pros: Holds shape beautifully, adds color and bite.
Cons: Slightly nuttier flavor and a couple of minutes longer to cook.
Black Quinoa (Earthy, robust)
Pros: Rich, earthier flavor; great in bowls and plating.
Cons: Takes longer to cook and can feel stronger in milder sauces.
When to choose: White for weeknights when you want a fast, fluffy base; red for texture and color; black for a heartier, more pronounced quinoa bite.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Brighten the dish with a light acidity; swap tip — use 1 cup cherry tomatoes halved or toss in a handful of sun-dried tomatoes for depth.
- Onion: Builds sweetness and depth; swap tip — shallots or leeks for a milder twist.
- Garlic: Delicate perfume that wakes the dish; swap tip — use garlic paste or roasted garlic for a mellower note.
- Red Pepper: Adds color and a gentle crunch; swap tip — swap in bell pepper or a finely diced zucchini for a softer bite.
- Pasta: Not required, but you can swap in orzo or small pasta if you want more bite or heartiness; this will change texture and cook time.
- Herbs: Brighten with parsley, thyme, or chives; swap tip — try dill or cilantro for a different aroma.
Ingredients
- Quinoa (dry) — 1 cup (170 g)
- Vegetable broth or water — 2 cups (480 ml)
- Olive oil — 2 tbsp (30 ml)
- Onion (small, diced) — 1 ≈ 4 oz (115 g)
- Garlic (minced) — 2 cloves (6 g)
- Mushrooms (cremini or button, sliced) — 8 oz (225 g)
- Tomatoes (optional, cherry, halved) — 1 cup (150 g)
- Fresh herbs (parsley or thyme, chopped) — 2 tbsp (8 g)
- Lemon juice (optional) — 1 tbsp (15 ml)
- Kosher salt — 3/4 tsp (3.5 g)
- Black pepper — 1/4 tsp (0.6 g)
Finish (optional garnish): extra chopped herbs or lemon zest
Directions
- Rinse quinoa and prep aromatics — Rinse quinoa under cold water; drain. Dice onion and slice mushrooms; mince garlic; gather herbs. 2–3 minutes.
- Sauté onion and mushrooms — In a large skillet, warm 1 tablespoon olive oil over medium heat. Add onion; cook 3–4 minutes until translucent. Add mushrooms; cook 6–8 minutes until edges brown and moisture evaporates. Season with 3/4 teaspoon kosher salt.
- Add garlic and herbs — Stir in garlic; cook 30 seconds until fragrant. Add chopped herbs and toss to wake their aroma.
- Cook quinoa in broth — In a medium saucepan, bring broth to a boil. Add rinsed quinoa; reduce to a gentle simmer, cover, and cook 15 minutes until quinoa is tender and liquid is absorbed.
- Combine and finish — Fluff quinoa with a fork and fold into the mushroom mixture. Stir in lemon juice if using; adjust salt and pepper. Cook 2 minutes more to let flavors meld.
- Rest and serve — Remove from heat; let rest 2 minutes. Garnish with extra herbs and lemon zest if desired; serve warm.
How to Store Leftovers
Refrigerate leftovers in an airtight container within two hours. They’ll keep for 3–4 days in the fridge. Reheat: microwave 1–2 minutes, stirring halfway, or warm in a skillet with a splash of water or broth. For longer storage, frozen leftovers can last up to 1–2 months; note that texture may change after freezing.
What to Serve With Herb-Infused Quinoa with Mushrooms
- Steamed green beans with a squeeze of lemon and a pinch of salt.
- Garlic sautéed spinach or kale tossed with a little olive oil and chili flakes.
- Simple arugula salad with lemon vinaigrette for a fresh, peppery contrast.
Variations & Tips
- Spicy kick: Sprinkle 1/4–1/2 tsp red pepper flakes into the mushroom sauté for a gentle heat.
- Creamier finish: Stir in 1–2 tbsp extra-virgin olive oil or a spoonful of coconut yogurt just before serving.
- Gluten-free by default: This dish uses quinoa and vegetables; no gluten-containing ingredients are required.
- Canned-swap: Add 1 cup canned chickpeas (drained and rinsed) for extra protein and heartiness.
- Herb swap: Dill or tarragon pair beautifully with mushrooms for a brighter note.
Enjoy Your Herb-Infused Quinoa with Mushrooms
There you have it—Herb-Infused Quinoa with Mushrooms, a comforting, pantry-friendly dish that comes together in one skillet. The mushrooms lend savoriness, while the herbs keep it fresh and aromatic. Enjoy your quinoa skillet tonight, and tuck into the cozy, herb-forward flavor of this dish.
Attribution: WellMindMeal. Related recipes you might enjoy: Creamy Garlic Tomato Pasta and Crisp Herb-Roasted Vegetables with Quinoa.