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This is another side dish I served back in December. I’ve held off on posting it because it’s missing something and I can’t really put my finger on it. Quinoa bland and so are mushrooms so the dish needs something to add flavor to it. The garlic helps, but it’s not enough to really make the dish wow. It’s good, just needs something to boost it.

Garlic Mushroom Quinoa

(Adapted from Damn Delicious)


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1 cup quinoa

1 tablespoon olive oil

1 pound cremini mushrooms, thinly sliced

5 cloves garlic, minced

1/2 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

2 tablespoons grated Parmesan


In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.


Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.


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Stir in quinoa until well combined.


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Serve immediately, garnished with Parmesan, if desired.

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