A simple but delicious Toasted Quinoa recipe with hearty mushrooms and Asian-style flavors. Plus it's easy to customize with your own favorite varieties of mushrooms! (Vegan, gluten-free.)

White plate with toasted quinoa and mushrooms

This dish combines three of my favorite things: mushrooms, quinoa, and Asian-style flavors. By "toasting" the quinoa, it helps bring out additional flavor and nuttiness.

I find this recipe tastes best with a mushroom medley. I use shiitake, Portobello, and cremini. But oyster, porcini, button, or chanterelle are all great options as well. They're so tender with great texture and umami flavor.

This recipe is a fantastic way to enjoy the health benefits of mushrooms!

Shiitake, portobello, and cremini mushroom ingredients on a white table

Ingredients for Asian Quinoa

For this recipe, you'll stir together in a large skillet:

White quinoa: I prefer white quinoa for this recipe, but you can use red quinoa, black quinoa, or a tri-color blend if you'd like.
Vegetable broth: Be sure to use low sodium if preferred.
Fresh garlic cloves
Toasted sesame oil
Mixed mushrooms: I use a combination of shiitake, cremini, and Portobello. But oyster, enoki, porcini, white button, or chanterelle work great too.
Green onion (scallion)
Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Coconut aminos could also work for a soy-free option.
Sesame seeds

Ingredients in a pan for toasted quinoa and mushrooms before stirring together

Customizing

Add extra vegetables: Readers have reported success adding snow peas, celery, bean sprouts, water chestnuts, cabbage, red bell peppers, carrots, etc. (You could also serve with additional steamed veggies on the side.)

Oil-free version: Simply omit the sesame oil and skip the toasting step. This removes some flavor, but you can cook the quinoa as usual with the minced garlic and vegetable broth.

Flavors & herbs: Stir in freshly grated ginger, cilantro, or red pepper flakes if desired.

Serving

Side or main: Serve up a bowl of this Asian-style quinoa either as a side dish or main dish.

Pairing: Serve with your favorite protein or tofu on the side if desired. We like Easy Baked Tofu, Asian-Style Garlic Tofu, or Teriyaki Tofu.

Asian-style quinoa with mushrooms cooking in a pan with wooden spoon

For more inspiration, also browse all vegan mushroom recipes or quinoa recipes.

Asian Toasted Quinoa with Mushrooms

Asian-inspired toasted quinoa with a medley of tender, nutrient-packed mushrooms. Easy and so delicious!

5 from 3 votes

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Prep Time: 25

Cook Time: 15

Total Time: 40

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Side Dish

Cuisine: Asian-Inspired, Gluten-Free, Vegan

Servings: 4

Ingredients

4 cloves garlic
2 tsp. toasted sesame oil
1 cup white quinoa (uncooked)
1 3/4 cups vegetable broth
16 oz. mixed mushrooms (I used shiitake, portobello, and cremini*)
6 green onions
2-3 Tbsp. sesame seeds
1 Tbsp. tamari (or soy sauce)

Instructions

Mince garlic. Rinse and drain quinoa well.
In a medium saucepan over medium heat, add 2 tsp. sesame oil. When oil is hot, carefully add minced garlic and quinoa (rinsed & drained). Cook for 3-4 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
Carefully add vegetable broth to quinoa and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
Meanwhile, slice or halve mushrooms. Slice green onions and set aside.
In a separate large pan over medium heat, sauté shiitakes. (I use vegetable broth/water for no-oil sauté method. Or you can use additional sesame oil if desired.) Stir and sauté for 5-6 minutes until softened. Remove from pan.
Repeat this step for the portobellos, then the creminis. (I cook the mushroom varieties separately since they vary in size and cooking time, but feel free to do them all at once if you prefer.)
Combine all cooked mushrooms together in the large pan.
Add cooked quinoa, green onions, sesame seeds, and tamari. Stir well to combine, and sauté for 1-2 minutes.
Add more tamari to taste if needed. Serve sprinkled with additional sesame seeds if desired.

Notes

*Mushrooms: I use 5-6 oz. each of shiitake, Portobello, and cremini. But oyster, porcini, button, chanterelle, enoki, etc. will work.

Yield: Serves about 4 as a main dish, or 6-8 as a side dish. (Recipe yields about 5 cups.)

For gluten-free: Use tamari.

Recipe adapted from Avocado Pesto.

Nutrition Per Serving (Estimate)

Nutrition Facts

Asian Toasted Quinoa with Mushrooms

Amount per Serving

Calories

254

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

674

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

405

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this Asian-style toasted quinoa recipe, also check out:

Teriyaki Vegetable Stir Fry (Oil-Free)
Broccoli with Asian-Style Garlic Sauce
Asian-Style Mushroom Rice
Hoisin Peanut Noodles

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Asian Toasted Quinoa with Mushrooms

Ingredients for Asian Quinoa

Customizing

Serving