A comforting, pantry-friendly bowl of earthy mushrooms, fluffy quinoa, and a quick glossy pan sauce.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 4 servings |
This Savory Mushroom Quinoa Bowl comes together in about 35 minutes using staples you probably already have on hand. The mushrooms bring depth and savoriness, while quinoa provides a light, protein-packed base. A simple soy glaze ties everything together with a glossy finish.
If you’re building a weeknight menu, this bowl shines on its own or with a quick side salad. Its flavors are earthy and satisfying, with a touch of brightness from lemon or herbs at the end.
The Best Mushrooms for This Recipe
White Button Mushrooms
- Pros: Mild flavor, budget-friendly, widely available.
- Cons: Flavors are lighter; can disappear in a busy pan.
- When to choose: Great for weeknights when you want the base mushroom flavor without overpowering other ingredients.
Cremini (Baby Bella)
- Pros: Deeper, more rounded mushroom flavor; firmer texture.
- Cons: Slightly higher price than white buttons.
- When to choose: For a noticeable mushroom presence that still stays tender in the pan.
Shiitake
- Pros: Rich umami, sturdy bite.
- Cons: Stronger taste; can overwhelm if used in excess.
- When to choose: When you want a deeper, savory foundation for the bowl.
Portobello
- Pros: Meaty, substantial texture.
- Cons: Large; best when chopped or sliced into thin ribbons.
- When to choose: For a heartier bowl or to stretch portions.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role is brightness and a little acidity; swap in canned diced tomatoes or sun-dried tomatoes (rehydrated) if you don’t have fresh.
- Onion: Provides sweetness and aroma; swap with shallots or leeks for a milder sweetness.
- Garlic: Delivers aroma and depth; if substituting with garlic powder (granulated garlic), use 1/4 teaspoon per clove.
- Red Pepper: Adds gentle sweetness and color; swap with roasted red peppers or celery for a different crunch.
- Pasta: If you want more heft, add 1 cup cooked short pasta (such as orzo); or substitute with cooked farro for a biteable alternative.
- Herbs: Finish with brightness; swap fresh herbs for dried (use 1/2 teaspoon dried per tablespoon of chopped fresh).
Ingredients
-
Sauce
- Olive oil: 2 tablespoons (30 ml)
- Onion, small, diced: 1 (4 oz / 115 g)
- Garlic, minced: 3 cloves
- Mushrooms, sliced: 8 oz (225 g)
- Tomatoes, diced: 1 cup (150 g) or cherry halves
- Soy sauce or Tamari: 1 tablespoon (15 ml)
- Kosher salt: 3/4 teaspoon, then to taste
- Black pepper: to taste
-
Base
- Quinoa, dry: 1 cup (170 g)
- Water or vegetable broth: 2 cups (480 ml)
-
Finish (optional)
- Spinach: 2 cups (60 g)
- Fresh parsley, chopped: 2 tablespoons (7 g)
- Lemon juice: 1 tablespoon (15 ml)
Directions
-
Rinse quinoa and simmer
Rinse 1 cup quinoa under cold water. In a medium pot, bring 2 cups water or broth to a boil, add quinoa, reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork. -
Sauté onions and mushrooms
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Add mushrooms and cook 6–8 minutes until edges are brown and surfaces look glossy. -
Add garlic and tomatoes
Stir in minced garlic; cook 30 seconds until fragrant. Add diced tomatoes; cook 2–3 minutes until tomatoes soften. -
Season and simmer
Add soy sauce or tamari, with a pinch of salt and pepper. Simmer 1–2 minutes to meld flavors. -
Combine with quinoa
Stir in the cooked quinoa; mix until evenly combined. If using spinach, add now and cook 1–2 minutes until wilted. -
Finish and serve
Taste and adjust seasoning. If desired, finish with lemon juice and chopped parsley. Serve warm.
How to Store Leftovers
- Refrigerate leftovers in an airtight container within 2 hours of cooking.
- Shelf life: About 3–4 days in the fridge; freeze leftovers or sauce separately for up to 2 months.
- Reheating: Microwave 1–2 minutes, stirring halfway, or reheat on the stovetop with a splash of water to loosen.
- Cold/room temp option: A portion can be eaten cold as a simple grain-and-mushroom bowl if you prefer.
What to Serve With Savory Mushroom Quinoa Bowl
- Side: Crisp roasted broccoli with lemon zest (2–3 minutes prep; 15 minutes roasting) pairs nicely with the earthy mushroom notes.
- Side: Garlic-kissed sautéed spinach with a drizzle of olive oil and a squeeze of lemon.
- Salad idea: Arugula, pear, and walnut salad with a light lemon vinaigrette adds fresh contrast and crunch.
Variations & Tips
- Spicy upgrade: Sprinkle red pepper flakes or a drizzle of chili crisp into the pan with the mushrooms.
- Creamier texture: Stir in 1–2 tablespoons almond milk or coconut cream right after cooking the quinoa for a richer finish.
- Gluten-free tweaks: Use tamari or gluten-free soy sauce.
- Canned swaps: Use canned mushrooms for speed or canned tomatoes if fresh are not available.
- Fresh herbs: Finish with chopped parsley or chives for a bright finish.
Enjoy Your Savory Mushroom Quinoa Bowl
This dish is fast, cozy, and adaptable enough to fit a busy weeknight. May your bowls be warm, your quinoa fluffy, and your mushroom sauce deeply satisfying as you enjoy your Savory Mushroom Quinoa Bowl tonight.
Attribution
- Recipe and text by WellMindMeal. Photos by WellMindMeal. Credits: pantry-friendly weeknight cooking.