Are side dishes a struggle to anyone else? I am honestly exhausted from making the main dish, but then to add side dishes to it, ain’t nobody got time for that. Until I came across a new quinoa recipe that I was dying to try. I usually make quinoa instead of rice because of the health factor (I don’t really know if there is much of a health difference but with a name like quinoa it has to be healthy). This side dish is my new staple. We have it under chicken, mix it in with my spinach salads, just on it’s own as a side dish, etc. This Mushroom and Garlic Quinoa only has seven simple ingredients that you can probably find in your pantry. It is fast and put together in just a few easy steps, and not a lot of mess.
You will first want to cook the quinoa as directed on the package. I used just a simple generic brand from my store and love it. I also do the tri color quinoa, just to brighten things up. You can even use a microwaveable brown rice and quinoa and it would still taste amazing with this. On busy nights, I use a microwavable packet and it works just as good, but I still prefer cooking my own quinoa.
Saute the mushrooms with a little olive oil and garlic. This will really get the flavors melting together. The thing I love about this dish is you can add your other favorite vegetables as well. I’ve added zucchini and red pepper before and it tasted amazing. It’s a great way to sneak vegetables in to your kids diets.
Once the quinoa is all cooked, add some paprika, pepper, and just a little bit of parmesan. If you are looking for some serious flavor and a bit of a kick, you could also add some cumin or a few dashes of soy sauce. Sometimes we turn it into a teriyaki dish and instead of rice in our Slow Cooker Chicken Teriyaki Bowls, we have this Mushroom and Garlic Quinoa.
Once the seasonings are all mixed into the quinoa, and the mushrooms are soft and sautéed, add the mushrooms to the quinoa. Mix until combined. You can also add a few pieces of cilantro.