Broccoli and Mushroom Quinoa
Delicious warm or cold, this Broccoli and Mushroom Quinoa makes for a delicious accompaniment to just about any meal… or, add a little bit of protein to instantly turn it into a complete meal!
Here’s a quick and easy quinoa recipe that the whole family will love and that I think you’ll want to add to your regular menu rotation! Cuz not only is it super easy to make, it also happens to be crazy tasty, highly nutritious, and extremely versatile, too!
Indeed, you could very well choose to eat it as a side dish — it’ll go good with just about anything — or add some kind of protein to it and enjoy it as a complete meal!
What’s more, it’s equally delicious served warm just as soon as it’s ready
— or chilled, right out of the ice box. Very convenient if you need to grab lunch quickly on your way to the office!
Of course, this also means that it can very well be made ahead of time, if necessary. And then you get to choose whether to reheat it, or eat it as is…
How’s that, for options, eh? Can you say versatile?
Start by cooking your quinoa according to the instructions on the package…
Note that I chose to use tricolor quinoa because I really like the extra little crunch that the black and red grains add to the mix — as well as the added color or course — but feel free to use the regular grains if you prefer, or if that’s all you happened to have on hand!
Once your quinoa is done cooking, heat a few tablespoons of olive oil (or your fave cooking oil) in a large skillet set over medium heat.
Add the onions, garlic, salt and pepper and cook until softened and slightly golden, about 2 to 3 minutes.
Next, throw in the sliced mushrooms and continue cooking until they too are softened and slightly golden, about 2 to 3 minutes.
Now add the finely chopped broccoli and cook for about 30 seconds, until it’s vibrant green and slightly softened but still has a nice crunch to it.
As soon as the broccoli is cooked to your liking, remove the pan from the heat source and then add the cooked quinoa to it, as well as the chopped basil leaves.
The addition of fresh basil does a lot for the overall flavor of the dish, so I wouldn’t recommend leaving it out. However, if you didn’t have any on hand or didn’t care for it, or just wanted to change things up, you could very well replace it with fresh parsley or cilantro, or maybe even thyme, oregano, sage or rosemary. If using stronger tasting herbs, though, you might want to add only a tablespoon or so, as to not completely overpower the dish!
Once the quinoa and basil — or other herb of your choice — have been added to the pan, stir delicately to combine, and serve.
Leftovers will keep in the refrigerator for several days; serve cold or reheat slightly before serving.
Broccoli and Mushroom Quinoa
- Cook the quinoa according to the instructions on the package.
- When the quinoa is cooked, heat the olive oil in a large skillet set over medium heat. Add the onions, garlic, salt and pepper and cook until softened and slightly golden, about 2 to 3 minutes.
- Add the mushrooms and continue cooking until they are nice and golden, about 2 to 3 minutes.
- Add the broccoli and cook for about 30 seconds, until it’s vibrant green and slightly softened but still has a nice crunch to it.
- Remove the pan from the heat source and add the cooked quinoa and chopped basil.
- Stir delicately to combine and serve.
- Leftovers will keep in the refrigerator for several days; serve cold or reheat slightly before serving.