This 10-minute garlic and herb mushroom quinoa is one of those recipes I turn to when I want something quick, comforting, and nourishing—without having to think too hard. It’s packed with flavor, comes together in a single skillet, and is the kind of cozy side dish that pairs beautifully with almost anything. I also love that it’s naturally vegan and gluten-free, but still feels hearty thanks to those earthy mushrooms and the protein-rich quinoa.
I started making this dish when I got tired of seeing lonely mushrooms wilt away in the back of my fridge. I needed a simple recipe that didn’t require a trip to the store and could come together fast—and this one quickly became my go-to.
Why You’ll Love This Recipe
If you’re like me, there are always days when you want something warm and homemade but don’t want to spend more than 10 minutes in the kitchen. This mushroom quinoa hits that sweet spot—it’s flavorful, flexible, and so satisfying.
The mushrooms bring in that savory, umami depth, while garlic and fresh herbs brighten everything up. And because it uses pre-cooked quinoa, it’s lightning fast. Honestly, if you’ve got some quinoa prepped in the fridge, this recipe is a lifesaver when you’re pressed for time but still want something homemade and healthy.
I’ve made this countless times on busy weeknights, and it’s never failed me. It works great as a simple side, but with a few tweaks or additions, it easily becomes the star of the plate.
Ingredients You’ll Need
Here’s what you’ll need to throw it all together:
- Olive oil – I usually go with extra virgin, but you could easily swap in butter if you’re not vegan, or even coconut oil for a slightly sweeter twist.
- Mushrooms – I love using cremini or baby bellas for their rich, meaty flavor, but white mushrooms or shiitake also work great. Use whatever you have on hand!
- Shallot – It adds a gentle sweetness, but if you only have red or yellow onions, go ahead and use those.
- Garlic – Don’t hold back here. I go with four cloves for that warm, garlicky backbone.
- Cooked quinoa – I usually batch cook quinoa at the beginning of the week and keep it in the fridge. Makes meals like this come together in no time.
- Fresh herbs – Parsley is my default, but sometimes I’ll mix in basil or even rosemary if I’m in the mood for something a little different.
How to Make It
Grab a large skillet and get it warming on medium heat. First, sauté the shallots in olive oil until they’re soft and fragrant. Add the mushrooms and cook them down until they release their moisture and start to brown a little. Then comes the garlic—let it cook just until it’s fragrant.
Next, toss in your cooked quinoa and give everything a good stir so the grains soak up all that mushroomy, garlicky goodness. Finish it off with a handful of fresh herbs and a generous pinch of salt and pepper.
And that’s it. Just ten minutes and you’ve got a warm, savory, herb-filled dish ready to go.
Boost the Protein (Optional Toppers)
On its own, this is a cozy little side dish—but if you want to make it the main event, here are some of my favorite ways to add protein:
- Pan-seared salmon or grilled shrimp (makes it feel like a restaurant dinner at home)
- Roasted or shredded chicken (especially leftovers!)
- Tofu, especially when it’s crispy or marinated
- A scoop of crispy chickpeas or black beans
I’ve even topped it with a fried egg and some hot sauce for a fast and filling lunch.
Add-In Ideas to Mix It Up
This dish is great as-is, but you can totally make it your own. Here are a few easy add-ins I’ve tried and loved:
- Leafy greens – A few handfuls of spinach or chopped kale wilt beautifully into the mix.
- Bell peppers – Red or yellow ones add color and a sweet crunch.
- Lemon juice or vinegar – Just a splash at the end brightens the flavors.
- Use broth instead of water when cooking your quinoa to deepen the flavor from the start.
This base is like a blank canvas—feel free to get creative.
How to Serve
This herby mushroom quinoa makes a great side dish for just about anything: grilled meats, roasted vegetables, even as a stuffing for bell peppers or squash. I’ve served it alongside baked tofu and a green salad for a complete vegan meal, and it’s also fantastic next to roasted chicken or fish for something a bit more substantial.
If you’re hosting dinner and want to keep things simple but impressive, this is one of those sides that makes people ask for the recipe—even though it takes less than 10 minutes to throw together.
How to Store Leftovers
Got leftovers? Lucky you. Just store them in an airtight container in the fridge, and they’ll stay fresh for 3–4 days. I reheat mine in a skillet with a splash of water or veggie broth, but the microwave works too.
Sometimes I’ll repurpose it into a wrap with hummus and greens, or toss it into a salad the next day. It’s incredibly versatile and reheats beautifully.
Garlic Mushroom Quinoa
A super easy, super simple, super quick way to use mushrooms and create a nutritious and delicious meal.
Ingredients
- 1 tablespoon olive oil
- 3 cups mushrooms sliced thin (any variety)
- 1 small shallot diced
- 4 cloves of garlic minced
- 2 cups cooked quinoa
- Salt + pepper to taste
- 1/2 cup chopped parsley
Instructions
- Heat oil in a skillet over medium heat. Add mushrooms, shallot and garlic and sauté until mushrooms have softened and are starting to brown, about 3 - 5 minutes.
- Add quinoa and cook until heated through, another 1 - 2 minutes. Season with salt and pepper and remove from heat. Stir in parsley and serve immediately.
Notes
- To make this a heartier dish, feel free to stir in some grilled chicken or a can of chickpeas.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 111mgCarbohydrates 20gFiber 4gSugar 3gProtein 5g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I freeze this mushroom quinoa?
Yes! Let it cool completely, then portion into freezer-safe containers. It should last up to 2 months. Just thaw in the fridge overnight and reheat gently.
What mushrooms work best here?
Cremini or baby bella are my top choices for their deep flavor, but even plain white mushrooms work in a pinch.
Can I make this without shallots or garlic?
You can—though you’ll lose a bit of flavor. Try swapping shallots for green onions, and if garlic isn’t your thing, use a sprinkle of garlic powder instead.
Can I cook the quinoa fresh for this?
Absolutely. Just factor in an extra 15 minutes for cooking. If I’m cooking it from scratch, I love doing it in veggie broth with a bay leaf thrown in for extra flavor.
Let me know if you try this recipe—I’d love to hear how you put your own spin on it. It’s one of those dishes that feels simple but somehow special, and I hope it makes it into your weekly rotation like it has in mine.
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