Garlic Mushroom Quinoa Recipes

ROASTED GARLIC QUINOA WITH MUSHROOMS

Steps:

• Warm the oil in a large skillet over medium high heat. Add the mushrooms, stir to coat and sprinkle with 1/4 teaspoon of salt. Then leave them alone, allowing them to brown before stirring again. When the mushrooms are soft, move them to the edges of the pan and add the roasted garlic. Press the cloves with a wooden spatula to smash and warm them.
• Add the quinoa and toss with the garlic and mushrooms. Add the remaining salt and pepper and adjust to taste. Enjoy!

SLOW COOKER GARLIC MUSHROOM QUINOA

Steps:

• Add everything to the slow cooker except the Parmesan cheese. Stir together.
• Cook on low for 4-5 hours (or high 2-3 hours) until quinoa is cooked through. Sprinkle the cheese over top and close. Cook for 15 more minutes until cheese melts.

ONE POT GARLIC MUSHROOM QUINOA

Steps:

• Heat oil in a medium pot.
• Add garlic and saute until fragrant.
• Add sliced mushrooms and cook on medium to high heat for about 5-6 min or until all the water from the mushrooms evaporate.
• Then add quinoa and stir for couple of minutes.
• Add broth and bring mixture to a boil.
• Season with salt and pepper and simmer on low heat for 15-18 minutes.
• Once quinoa is cooked add chopped cilantro. Serve warm

EASY SIMPLE GARLIC MUSHROOM QUINOA RECIPE

Steps:

• Transfer the quinoa to a strainer and wash under running water, keep aside for draining the water completely. You can skip this step if you are using pre washed quinoa.
• Wash the sliced button mushrooms and keep aside for drying by laying in a paper towel. Make sure the mushrooms are dry before you start cooking the mushrooms. If your mushrooms are clean, you may not need to clean using water, you can just use a mushroom brush for a quick clean up.
• Heat oil in a pan and add the mushrooms.
• Saute the mushrooms in medium heat for 2 to 3 minutes.
• Add 2 teaspoons of garlic powder, crushed ginger and dill leaves and saute for another 2 more minutes or until the mushrooms start releasing the water.
• Add the quinoa to the pan, reduce the heat and roast the contents for another 1 to 2 minutes so the quinoa will get lightly roasted.
• Add the remaining one spoon of garlic and enough salt, stir well the contents and lightly roast for another 1 more minute.
• Add the water, bring the mixture to a boil and cover the pan and cook in low heat for about 15 minutes or until the quinoa is cooked and transparent (light brown) in color.
• Once the quinoa is cooked, open the pan and if there is any water left (which is fine), keep the pan open and cook in medium heat until the water is all evaporated.
• Once there is no water left in the pan, reduce the heat to very low and stir fry the contents for another 2 minutes, stirring occasionally.
• Garlic mushroom quinoa is ready to serve, switch off the stove, transfer the pan from the hot stove and serve the garlic mushroom quinoa hot!
• You can serve the garlic mushroom quinoa as it is, as the dish is very yummy and filling on its own, or you can serve it with any chutney, vegetarian curry or any dips or sauce, as you wish!

MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY

Steps:

• In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
• Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
• Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
• Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
• Enjoy!

GARLICKY MUSHROOM QUINOA

Steps:

• Cook the quinoa according to the instructions on the package. Set aside.
• In a large sauté pan over medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
• Add the garlic and dried red chili flakes - if using. Stir into the mushrooms. Allow the garlic to cook with the mushrooms for 3 minutes.
• Add the cooked quinoa, fresh thyme leaves, salt, and ground black pepper. Stir all the ingredients together until the quinoa has heated through once more.
• Serve immediately.

GARLIC MUSHROOM QUINOA RECIPE

Steps:

• To prepare this delicious Continental recipe, wash the mushrooms and cilantro in running water. Now, finely chop cilantro and slice the mushrooms. Also, peel and mince the garlic in a small bowl.
• Heat oil in a pan over medium flame and add garlic to it. Saute until it turns golden brown in colour. Add the sliced mushrooms to the pan and cook on the medium flame for about 5-6 minutes, till the mushroom is dry enough.
• Next, add quinoa to the mushrooms and stir for 2 minutes. Add vegetable broth and bring the ingredients to a boil. (Tip: You can even add chicken broth instead of chicken broth as per your taste.)
• Season the quinoa with chopped cilantro, salt and black pepper powder and simmer it on low heat for 20 minutes. Your Garlic Mushroom Quinoa is ready, transfer it to a serving bowl and garnish with parmesan cheese. Enjoy!

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

MUSHROOM AND GARLIC QUINOA

Steps:

• Heat oil in a medium pot over medium heat.
• Add mushrooms and garlic and cook, stirring occasionally, for about 15-20 minutes, until mushrooms are soft and fragrant.
• Add remaining ingredients, and bring the mixture to a boil.
• Reduce the flame, cover and simmer for about 15-20 minutes, until the liquid is absorbed and quinoa is tender. If the liquid gets absorbed but the quinoa isn't soft enough yet, add a bit more and cook until tender.
• Serve hot.
• Make this up to a few days ahead and reheat this dish on the stove for a couple of minutes to rewarm. Additionally, this is great served cold. Toss with some cubed grilled chicken for a lunch on the go!

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.

ROASTED GARLIC, RED PEPPER AND MUSHROOM QUINOA

Steps:

• Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.
• Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. When quinoa is done, fluff with a fork and add peppers and mushrooms. Squeeze the entire head of garlic cloves into the quinoa, mashing some with a fork and leaving others whole. Season with salt and pepper and mix well.

SIMPLE GARLIC MUSHROOM QUINOA.

Steps:

• Rinse the quinoa and place in a pot along with 2 cups water. Bring to a boil, then reduce heat to low and cover the pan. cook for 15-20 minutes until quinoa is soft and fluffy.
• While the quinoa cooks, put the olive oil, onion, and garlic in a large skillet and cook over medium heat for about 10 minutes. The onion should start to brown slightly.
• Add the mushrooms and cook for about 15 minutes until the mushrooms are browned and everything is somewhat caramelized.
• Stir in the garlic powder, salt, pepper, and cooked quinoa. Add the basil leaves and stir again.
• Serve immediately.
• Makes 2 large servings or 4 side dish servings.

MUSHROOM SHALLOT GARLIC QUINOA

Steps:

• Rinse quinoa thoroughly and strain.
• Add quinoa, chicken broth and water to a medium saucepan. Bring to a boil and reduce to a simmer. Simmer until all of the liquid is absorbed, about 15 minutes.
• Meanwhile, add oil to a large skillet.
• Add shallots and saute for 2-3 minutes.
• Add in garlic and cook for 1 minute.
• Stir in both mushrooms and saute for 2 minutes.
• Pour in wine and deglaze the pan, 1-2 minutes.
• Combine cooked quinoa to the mushroom mixture and season with salt and pepper.
• Serve immediately with parsley if desired.

GARLICKY MUSHROOM QUINOA:

Steps:

• In a frying pan add about 3 tbsp of aromatic herb butter and fry 6 cloves of garlic until it becomes golden brown color. Add the sliced fresh button mushrooms and cook, stirring occasionally, for about 10 minutes or until tender. Season with salt, pepper, and dried herbs(if desired) to taste. To enhance its flavor even more add ⅓ cup of white wine and saute mushroom 3-4 more minutes.
• Meanwhile, cook the quinoa according to package instruction.
• Once the mushrooms are cooked, stir in boiled quinoa until well combined. Garnish with some fresh parsley. Serve warm!

GARLIC AND MUSHROOM QUINOA

Steps:

• Boil 2 cups of water (or vegetable or chicken stock/broth), in a large saucepan. Cook quinoa according to package instructions. Set aside when finished.
• Heat olive oil over medium heat in a large skillet. Add mushrooms, thyme, and garlic. Cook, stirring occasionally, about 3-4 minutes, until they are tender.
• Season with salt and pepper, stir in cooked quinoa. Serve with grated Parmesan cheese on top.

GARLIC SHRIMP WITH QUINOA

Steps:

• In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
• Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
• Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
• Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
• Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

ONE POT CREAMY MUSHROOM QUINOA

Steps:

• Heat the oil in a saucepan. Once hot, add the garlic and mushrooms. Saute for 2 - 3 minutes until the mushrooms have softened.
• Season from salt and pepper, then add the quinoa and water. Bring to a boil, then reduce to simmer and cover. Cook for 12 minutes.
• Once the water has been absorbed and the quinoa is fluffy, remove the lid. Add the nutritional yeast, cream and milk and stir to combine. Season with a bit more salt and pepper and fold in the fresh herbs.
• Serve immediately and enjoy!

MUSHROOM GARLIC QUINOA

Steps:

• Make this Mushroom Garlic Quinoa tonight! Your family will love this risotto-like mixture of whole grains and sautéed mushrooms, finished with a touch of salty Parmesan cheese and earthy thyme. Step 1
• Prepare quinoa according to package directions adding bouillon granules to water. Set aside. Step 2
• Heat olive oil in a large skillet over medium-high heat; add mushrooms, garlic and thyme. Cook, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper. Step 3
• Stir in quinoa until well blended. Serve immediately, topped with Parmesan cheese, if desired.