Quinoa with Wild Mushrooms and Mixed Squashes

Name: Quinoa with Wild Mushrooms and Mixed Squashes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed in a fine sieve; 1 natural, salt-free vegetable bouillon cube; 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1/4 cup dry white wine or water; 1 medium zucchini, halved lengthwise and sliced; 1 medium yellow summer squash, halved lengthwise and sliced; 6 to 8 ounces cremini or baby bella mushrooms, sliced; 1/4 cup chopped fresh parsley or cilantro, or more to taste; 1/2 teaspoon dried oregano, or more to taste; 1/2 teaspoon ground cumin, or more to taste; Salt and freshly ground pepper to taste

Servings: persons

1 cup quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine or water
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces cremini or baby bella mushrooms, sliced
1/4 cup chopped fresh parsley or cilantro, or more to taste
1/2 teaspoon dried oregano, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste

1
Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer.
2
Cover and simmer gently until the water is absorbed, about 15 minutes.
3
Heat the oil in a skillet or stir-fry pan.
4
Add the onion and garlic and saute over medium heat until translucent.
5
Add the wine, if using, the squashes, and mushrooms, and saute over medium-high heat until the squashes are touched with golden spots.
6
Stir in the cooked quinoa, followed by the parsley, oregano, and cumin.
7
Cook over low heat, stirring frequently, for 3 to 5 minutes longer.
8
Season with salt and pepper, then serve at once.
9
Salads with a little sweetness provide a nice balance to this dish.
10
Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180).
11
To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
12
You can also complete this meal simply with sauteed vegan sausage links (my favorite, as Ive mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
13
Calories: 251
14
Total Fat: 6g
15
Protein: 9g
16
Carbohydrates: 39g
17
Fiber: 5g
18
Sodium: 200mg

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup quinoa, rinsed in a fine sieve, 1 natural, salt-free vegetable bouillon cube, 1 tablespoon olive oil, 1 medium onion, chopped, and more.

Yes, Quinoa with Wild Mushrooms and Mixed Squashes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!