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Mushroom & Veggie Quinoa

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  • Author: Rebecca Hicks


The perfect side dish for your next dinner party! This quinoa is full of veggies and bursting with flavor, a definite crowd pleaser.


  • 1 1/2 cups dry quinoa*
  • 3 cups chicken broth
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 clove garlic, minced
  • 1 bag frozen Mushroom Medley (from Trader Joe’s) or 3 cups sliced mushrooms
  • 1 Tbsp olive oil
  • Seasonings (salt, pepper, thyme, smoked paprika, etc.)


  1. In a large sauce pan, heat the quinoa and chicken broth until it’s boiling. Reduce the heat to a simmer and cover.
  2. Continue cooking the quinoa until the broth is fully absorbed and the quinoa is fluffy. Turn off heat and keep the pot covered until quinoa is needed later.
  3. Meanwhile, chop the veggies and heat the olive oil to medium high heat in a large skillet.
  4. Cook the bell peppers, onion and garlic until soft and fragrant (about 5-10 minutes). Add the bag of frozen mushrooms. Keep the heat on until the mushrooms are cooked.
  5. Add the quinoa and seasonings to the veggies and stir until fully incorporated. Cook on low heat for 5 minutes.
  6. Remove from heat and enjoy!


  • *I like the tricolor quinoa from Trader Joe’s, but regular quinoa works just as well.
  • I separated my quinoa into glass containers and kept them in the fridge for up to 7 days. Just microwave for 1:00-1:30 minutes and you’re good to go!


  • Serving Size: 8