Mushroom Garlic Quinoa


I work at an office where lunch, and food for the most part, is provided. I also know that a lot of you might find it easier to eat out rather than packing your own lunch but overtime, that could work against you. I’ll admit, I’m quite lazy myself but I know how beneficial packing your own lunch can be since you know exactly what’s in it.

Quinoa seems to be what’s “in” right now but it truly is healthier for you and has a lot of protein and good nutrients. It can be a little hard to flavour but I thought I’s give it a try with this simple recipe.

I think it’s good in small portions but I don’t think I can have a huge bowl of it. It needs a little something. Maybe some of you can help me out :)?


  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 pound mushrooms, thinly sliced
  • 5 cloves garlic
  • 1/2 teaspoon dried thyme
  • salt and black pepper, to taste
  • 2 tablespoons grated Parmesan

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First, you’ll need to mince the garlic.

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The recipe calls for dried thyme but I like to use fresh ingredients so I opted for fresh thyme. But be warned, it will get mouldy if you don’t use the rest fast enough. I find you can add it to any recipe though so I’m sure you’ll have no trouble!

In a large saucepan of two cups of water, cook quinoa according to the package and set aside.

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Heat the olive oil in a large skillet over medium high heat. All mushrooms, garlic and thyme; stir occasionally. After about four minutes, everything will be tender; season with salt and pepper to your liking. Stir in the quinoa and stir until everything is well combined.

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Lastly, garnish with the Parmesan but I recommend leaving that until you actual eat it.

I’m always looking for yummy ways to consume quinoa so let me know if there’s a recipe you’d like me to try!