Sautéed Mushroom Garlicky Quinoa

Sautéed Mushroom Garlicky Quinoa

Audrey Handal

Meaty cremini mushrooms perfectly sauteed with garlic and butter, combined with light and fluffy quinoa and fresh thyme.

 Prep Time10 minutes
 Cook Time30 minutes
 Total Time40 minutes
 Servings people
 AuthorLord Byron’s Kitchen


  • 1 cup quinoa, cooked according to package instructions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound cremini mushrooms, sliced 1/4 inch thick
  • 5 cloves garlic, finely minced
  • 1 tablespoon thyme leaves
  • 1/4 teaspoon dried red chili flakes, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Cook the quinoa according to the instructions on the package. Set aside.
  • In a large sauté pan over medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
  • Add the garlic and dried red chili flakes – if using.  Stir into the mushrooms. Allow the garlic to cook with the mushrooms for 3 minutes.
  • Add the cooked quinoa, fresh thyme leaves, salt, and ground black pepper.  Stir all the ingredients together until the quinoa has heated through once more.
  • Serve immediately.


Calories: 491kcal | Carbohydrates: 68g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 655mg | Potassium: 1545mg | Fiber: 8g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 7.9mg | Calcium: 109mg | Iron: 5.5mg