Mushroom Garlic Quinoa Recipe


  • 1 cup, uncooked Tri-Color Quinoa
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, thinly sliced
  • 4-5 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan cheese (optional)


  • In a large saucepan bring chicken stock to a boil, add quinoa and cook according to package instructions; set aside.
  • Heat olive oil in a large skillet over medium high heat; add mushrooms, garlic and thyme. Cook, stirring occasionally, until tender, about 4 minutes; season with salt and pepper, to taste. Stir in quinoa until well blended.
  • Serve immediately, sprinkled with Parmesan, if desired.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.