Here is an easy, one-pot mushroom quinoa recipe that you can prepare in 20 minutes or less.
If you are looking for a quick-fix weekday dinner option, this is it! With mushrooms that are bursting in flavor, this garlic mushroom quinoa dish will leave your family craving for more!
I have all the tips and tricks here so you can prepare this dish tonight 🙂
Jump to:
Why this Mushroom Quinoa works
- This recipe can be a side dish or light meal. I prefer meals that can replace rice and this one fits the bill for that.
- The recipe is super easy to follow, plant-based, and packed with flavorful spices.
- Most importantly, a recipe that makes even non-vegans crave a vegan meal! It's also 100% gluten-free.
Ingredients notes
Mushrooms - Any kind of mushrooms is fine for this dish. I used fresh white mushrooms and sliced them really thin.
Garlic - Fresh chopped garlic or garlic powder will do. Chopped pieces would spread the flavor better than sliced garlic.
Quinoa - I'm using white quinoa in this recipe. White quinoa is lighter and fluffier than any other kind. But you could use any type you'd like.
Water - It is very important that the quinoa grains are thoroughly cooked for this dish. To get enhanced flavor, you could cook the quinoa grains in a low sodium veggie broth. I prepared mine with plain water, and it was delicious that way too.
Frozen peas - I used frozen peas in this recipe, but you can skip them if you do not prefer peas in your dish. There is plenty of protein in Quinoa, so it is ok to skip it.
Spices - I love to add spices like red chili powder, garam masala, cinnamon to my dishes. Just like rice, quinoa needs a strong pairing like spices tas a complement to the taste and flavor.
Onion - Red onions are preferred given their natural sweetness but white or yellow onions are good too.
How to make this recipe
To begin with, press saute on the Instant Pot and add oil to the inner pot. As oil heats up, add chopped garlic. Saute the garlic for a minute and add the sliced, cleaned mushrooms Saute for another minute. Now, add the sliced onions and saute until they turn translucent.
Add frozen peas, all the spices, and salt. Mix well and saute for 30 seconds to a minute. Add the prewashed quinoa or rinsed quinoa followed up with 1 ½ cups water. Stir well and press cancel.
Close the instant pot lid and press the pressure cooker button. Set the value in sealing mode and set the timer for 3 minutes.
At the end of the timer, let the pressure release naturally before opening the lid. Fluff the quinoa lightly with a fork and garnish with cilantro. Mushroom Quinoa is ready for prime time!
Recipe FAQs
You can store this in the refrigerator for up to 3 days. Be sure to warm it up anytime you serve. Mushroom Quinoa is at its best when it is served hot.
Yes, the addition of frozen peas is totally optional. There is plenty of protein from quinoa. So skipping peas is fine.
If you are serving this as a side, it will pair well with burger or casseroles. Instead you could also serve a side of soup with the quinoa as the main course.
Uma's tips
- Always rinse and drain the quinoa before using it in the recipe
- 2. Add your favorite leafy vegetables like spinach or kale to the recipe.
- 3. Use vegetable broth instead of water for better flavor.
- 4. You can prepare this on the stovetop too. All the steps are the same except that you will need 2 cups of water to boil the grains and you would cook for approximately 12 minutes undercover.
More Quinoa Recipes
For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Mushroom Quinoa Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 12 oz mushroom
- 1 ½ cup quinoa
- 1 ½ cup water or vegetable broth
- 1 onion
- ¼ cup frozen peas
- 2 garlic cloves
- ½ teaspoon red chili powder or cayenne powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper
- Cilantro for garnish
Instructions
- To begin with, press saute on the Instant Pot and add oil to the inner pot. As the oil heats up, add chopped garlic. Saute the garlic for a minute and add the sliced, cleaned mushrooms Saute for another minute. Now, add the sliced onions and saute until they turn translucent.
- Add frozen peas, all the spices, and salt. Mix well and saute for 30 seconds to a minute. Add the prewashed quinoa or rinsed quinoa followed up with 1 ½ cups water. Stir well and press cancel.
- Close the instant pot lid and press the pressure cooker button. Set the value in sealing mode and set the timer for 3 minutes.
- At the end of the timer, let the pressure release naturally before opening the lid. Fluff the quinoa lightly with a fork and garnish with cilantro. Mushroom Quinoa is ready
Video
Notes
- Always rinse and drain the quinoa before using it in the recipe
- Add your favorite leafy vegetables like spinach or kale to the recipe.
- Use vegetable broth instead of water for better flavor.
- You can prepare this on the stovetop too. All the steps are the same except that you will need 2 cups of water to boil the grains and you would cook for approximately 12 minutes undercover.
- I used a 6-quart Instant pot duo(pressure cooker)for this recipe
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jagruti's Cooking Odyssey says
Mushroom and quinoa together makes a totally nutritious dish, loving this easy and healthy dish, great for my lunch.
Uma Raghupathi says
Thank you!