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Mushroom and Herb Quinoa

This Mushroom and Herb Quinoa is a delicious and hearty side dish!

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The other night I was watching New Girl and trying to write this blog post at the same time, and it just didn’t work out right!  Do you watch it?  Craziest show ever.  Cahrazzzy.  But soooooo funny.  Honestly, there’s no other show where I literally laugh out loud.  Not just LOL.  But really truly laughing. And my hubs likes it too.  He might not admit it but he does.  But I know he likes it because he sits there laughing with his sweater over half his face which is his trademark “omg this is so embarrassing but hilarious” thing he does.

Anyway what does this have to do with quinoa exactly?  Well nothing.  😉 So where was I?  Oh yes, I was trying to write a post about mushroom & herb quinoa.  There’s not much funny with this side dish unless you think there’s something hysterical about herbs.  But it is delicious!

Mushroom and Herb Quinoa

I don’t know about you but sometimes I find side dishes tricky.  Or boring.  All the same.  Rice or potatoes.  Sometimes noodles.

But now there’s quinoa.  We love quinoa and it’s become a staple in our home.  It’s great in baking, for breakfast and it’s an amazing side dish!  Quinoa’s distinct flavour, is amazing paired with mushrooms…and the earthiness of the mushrooms combined with the rich flavours of the wine and parmesan cheese, makes this dish a winner!


Mushroom and Herb Quinoa

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This Mushroom and Herb Quinoa is a delicious and hearty side dish!


  • 1 tbsp butter
  • 3 green onions (sliced)
  • 1 clove garlic (minced)
  • 1 tsp fresh oregano
  • 3/4 cup quinoa
  • 1 3/4 cups stock (chicken (beef or vegetable))
  • 1/4 cup white wine
  • fresh ground pepper (to taste)
  • 1 1/2 cups button mushrooms (cut into quarters)
  • 2 tbsp fresh parsley (chopped)
  • 1/2 cup fresh parmesan


  1. Melt the butter in a pan, add the onions, garlic and oregano and cook for about 5 minutes.
  2. Add the quinoa and stir to coat it in the butter.
  3. Add the stock and wine, and bring it to a boil. Then reduce the heat and simmer uncovered for about 20 minutes, or until the stock is mostly absorbed.
  4. At this time, add the mushrooms and cook for about 15 more minutes, or until all the moisture has been absorbed.
  5. Right before serving, stir in the parmesan cheese and parsley.

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Recipe adapted from Quinoa: The Everyday Superfood

A perfect fall or winter recipe!  Enjoy this dish with my roasted chicken, or on its own for lunch!

I hope you like it as much as we do! Have a delicious day!

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