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    Home » Recipes » Asian-Inspired

    Asian-Style Toasted Quinoa with Mushrooms

    Oct 16, 2012 by Kaitlin

    A simple but delicious Toasted Quinoa with 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, chanterelle, etc. 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-Style Quinoa

    For this recipe you will stir together in a skillet:

    • White quinoa
    • 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

    Change up this recipe as you see fit. A few ideas include:

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

    Asian-Style Toasted Quinoa with Mushrooms

    Asian-inspired toasted quinoa with a medley of tender, nutrient-packed mushrooms. Easy and so delicious!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    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 (sliced)
    • 2-3 Tbsp. sesame seeds (more for garnish if desired)
    • 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-Style Toasted Quinoa with Mushrooms
    Amount per Serving
    Calories
    254
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    2
    g
    Potassium
     
    674
    mg
    19
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    405
    IU
    8
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    81
    mg
    8
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are 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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Asian-Inspired Recipes

    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Teriyaki Mushrooms with Snow Peas
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Patricia

      April 21, 2014 at 12:24 pm

      I made this dish last night and omg. It's only 8am and I'm already thinking about my dinner tonight as I have another couple of meals left from it. I didn't have any green onions left so I used what I had which was snow peas. If you haven't tried this dish yet you won't be disappointed with this delicious, simple, and quick meal.

      Reply
      • Kaitlin

        September 24, 2021 at 12:20 pm

        Wonderful to hear, Patricia! Snow peas are a great addition - thank you for sharing!

        Reply
    2. Anonymous

      August 08, 2013 at 11:43 pm

      This was a great recipe! Very delish! Thanks for sharing!

      Reply
      • Kaitlin | The Garden Grazer

        August 13, 2013 at 8:16 pm

        Glad you enjoyed - thank you!

        Reply
    3. Anonymous

      May 04, 2013 at 2:58 am

      This is really tasty. I added celery, bean sprouts, and water chestnuts for some crunch.

      Reply
      • Kaitlin | The Garden Grazer

        May 06, 2013 at 1:55 pm

        Great additions! Thanks for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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