Dinner

Garlicky Mushroom Quinoa for a Quick, Flavorful Feast Recipe

ByNaomi Fletcher February 23, 2026February 23, 2026

Introduction

Garlicky Mushroom Quinoa is a quick, flavorful dish that’s both hearty and healthy. With earthy mushrooms, aromatic garlic, and fluffy quinoa, it makes a satisfying meal perfect for busy weeknights.

A close-up image shows a white bowl filled with two main layers: at the bottom is a fluffy layer of light yellow quinoa mixed with small green herbs, and on top are pieces of shiny, cooked brown mushrooms cut in half or slices. The mushrooms have a moist texture with a slightly glossy surface, and there is a small green herb sprig decorating the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (rinsed before cooking to remove bitterness)
8 ounces cremini mushrooms (can be swapped with button or shiitake mushrooms)
3 cloves garlic (minced)
2 tablespoons olive oil (for sautéing; vegetable oil works as well)
1 tablespoon butter (adds richness; substitute with olive oil for vegan)
1 teaspoon fresh thyme (dried thyme can substitute, use half the amount)
1/2 teaspoon salt
Ground black pepper (to taste)
Red chili flakes (optional, for a spicy kick)
Additional vegetables like bell peppers or spinach (optional)

Instructions

Step 1: Rinse quinoa under cold water. Combine quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
Step 2: While quinoa cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced cremini mushrooms and sauté for 5–7 minutes until they turn golden brown.
Step 3: Add minced garlic and red chili flakes (if using) to the skillet. Cook for another 2–3 minutes until fragrant.
Step 4: Stir in the cooked quinoa, fresh thyme, salt, and pepper. Mix thoroughly and cook for 3–4 minutes until heated through, allowing the flavors to meld.
Step 5: Serve warm as a main dish or as a side alongside grilled chicken or a fresh salad.

Tips & Variations

For extra flavor, toast the quinoa in the skillet for a few minutes before cooking it.
Try adding chopped spinach or diced bell peppers along with the mushrooms for more color and nutrients.
Use vegetable broth instead of water to cook quinoa for a richer taste.
For a vegan version, skip the butter and use a bit more olive oil.

Storage

Store leftover garlicky mushroom quinoa in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over medium heat or microwave until heated through. Add a splash of water or broth to prevent dryness if needed.

How to Serve

A close-up view of a white bowl filled with two main layers; the bottom layer is light golden cooked quinoa with small, round, translucent grains and some green herb pieces mixed in, having a soft and fluffy texture. The top layer consists of browned sautéed mushroom slices, varying in size, with a glossy, slightly oily surface and dark brown edges, arranged evenly above the quinoa. A small green herb sprig is placed as garnish in the center, adding a fresh contrast to the warm tones. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button, shiitake, or portobello mushrooms can be used as alternatives to cremini, each adding a slightly different flavor and texture.

Is it necessary to rinse quinoa before cooking?

Rinsing quinoa helps remove its natural coating called saponin, which can taste bitter. It’s recommended for the best flavor.

Naomi Fletcher