One-Pot Quinoa and Mushrooms

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I should have called my blog “The Quinoa Queen”, I blog about it so much.

Or “The Mushroom Queen?” Or maybe not….

When Miles is gone for a few days I literally have sautéed mushrooms for every meal. He really hates them and because I’m an awesome wife I don’t make him eat them, even if I do love them.

Bonus: this only uses one pot, and the quinoa tastes like mushroomy deliciousness.


 

One-Pot Quinoa and Mushrooms

Ingredients:

*makes about 3 bowls for lunch or 2 dinners

  • 24 oz package of mini portobella mushrooms, sliced 1/2 inch thick
  • 2 Tbsp EVOO or enough to coat bottom on pan
  • 1/2 tsp dried oregano
  • 2 Tbsp soy sauce
  • 3-4 cloves finely chopped garlic
  • 1 cup uncooked quinoa, rinsed
  • 2 cups stock (your choice, I used chicken but beef or veg would be good too)
  • 2 Tbsp chopped fresh parsley
  • Salt and fresh ground black pepper

Directions:

  1.  In a large pan over medium-high, add EVOO and when hot but not smoking, add mushrooms, soy sauce and oregano.
  2. Stir to combine, and continue to stir constantly for 5 mins until mushrooms start to soften.
  3. Add garlic and cook for 3 more minutes stirring continuously being careful to not let garlic burn.
  4. Add uncooked quinoa and stir to combine.
  5. Add stock and stir again.
  6. Cover and simmer for 20 mins, stirring occasionally. Add additional stock or water if quinoa starts to become dry.
  7. Test to make sure quinoa is done, and then remove from heat.
  8. Stir in parsley, season with salt and pepper to taste, and serve warm.

One-Pot Quinoa and Mushrooms

One-Pot Quinoa and Mushrooms

One-Pot Quinoa and Mushrooms

One-Pot Quinoa and Mushrooms

One-Pot Quinoa and Mushrooms

One-Pot Quinoa and Mushrooms

Yum