Mushroom quinoa
Quinoa with browned mushrooms, onion and garlic.
Approximate total time: 30 min2 servingsInternationalMeal base: Quinoa and mushrooms
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- 1 cup quinoa
- 1 Tablespoons olive oil
- 1 sweet onion (diced)
- 5 cloves garlic (minced)
- 16 ounces white button mushrooms (sliced)
- 3 Tablespoons vegan buttery spread
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley (optional)
Step-by-step method
- Rinse quinoa in a fine sieve. Place in a saucepan with 2 cups water.
- Bring to a boil, cover and simmer for 15–20 minutes until the water is absorbed.
- Meanwhile, chop onion and garlic. Cook in the oil for about 10 minutes until the onion begins to brown.
- Slice mushrooms, add to the pan and cook for about 15 minutes, stirring, until browned.
- Fold in garlic powder, salt, pepper and cooked quinoa. Add vegan spread and stir until melted.
- Taste, adjust seasoning and serve with optional chopped parsley.
✦ Kitchen tip
The yield is adapted from four side servings to two mains, keeping the ingredient quantities.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.