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One Pot Creamy Mushroom Quinoa Recipe

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4.3 from 12 reviews

This One Pot Creamy Mushroom Quinoa recipe is a quick and nutritious meal that combines earthy mushrooms and fluffy quinoa in a creamy, herb-infused sauce. Perfect for a wholesome vegetarian dinner, it uses simple ingredients like cashew cream and nutritional yeast to create a rich, dairy-free creamy texture and cheesy flavor. Ready in just 20 minutes, this dish is both satisfying and easy to prepare with minimal cleanup.

Ingredients

Main Ingredients

  • 2 cups mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup white quinoa, rinsed
  • 2 cups water
  • 2 tablespoons nutritional yeast
  • ½ cup cashew cream
  • ½ cup almond milk (or additional cashew cream)
  • 1 tablespoon fresh herbs (thyme and rosemary preferred)

Instructions

  1. Saute mushrooms and garlic: Heat olive oil in a saucepan over medium heat. Once hot, add the minced garlic and sliced mushrooms. Saute for 2 to 3 minutes until the mushrooms soften and begin to release their juices, creating a flavorful base.
  2. Add quinoa and cook: Season the mushroom mixture with salt and pepper. Stir in the rinsed quinoa and pour in the water. Increase heat to bring the mixture to a boil, then cover and reduce heat to simmer. Cook for 12 minutes or until the quinoa absorbs all the water and becomes fluffy.
  3. Combine cream and herbs: Remove the lid once the quinoa is cooked and all water is absorbed. Stir in nutritional yeast, cashew cream, and almond milk until well combined. Taste and adjust seasoning with salt and pepper. Fold in fresh thyme and rosemary to add a fragrant herbal note.
  4. Serve: Serve the creamy mushroom quinoa immediately while warm, garnished optionally with extra fresh herbs if desired. Enjoy this comforting and nutritious one-pot meal.

Notes

  • Rinsing quinoa before cooking helps remove its natural bitterness.
  • Cashew cream can be substituted with more almond milk for a lighter consistency.
  • Use fresh herbs like thyme and rosemary for the best flavor, but dried herbs can be used in smaller amounts if fresh aren’t available.
  • This recipe is naturally gluten free and can be modified to be vegan by using plant-based cream and milk alternatives.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of almond milk.

Find it online: https://yumntasty.com/one-pot-creamy-mushroom-quinoa-recipe/