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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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:15 mins
Total Time:40 mins
CourseMain Dish, Side Dish
CuisineAsian-Inspired, Gluten-Free, Vegan


  • 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)


  • 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.


*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)

Calories: 254 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Potassium: 674 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 405 IU | Vitamin C: 4 mg | Calcium: 81 mg | Iron: 3 mg