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Overhead view of Mushroom Quinoa in a skillet on a neutral background.
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5 from 4 votes

Mushroom Quinoa (Easy One-Pan Recipe)

This one-pan Mushroom Quinoa recipe makes a quick and healthy weeknight dinner. A tasty and satisfying meatless main.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: American
Keyword: Mushroom Kale Quinoa, Mushroom Quinoa
Servings: 4 servings
Calories: 264calories



  • In a large skillet, heat oil and butter over medium heat.
  • Add mushrooms, garlic, thyme and season with a pinch each of salt and pepper. Sauté for about 5 minutes until mushrooms have released liquid and are browned.
  • Stir in quinoa and broth and bring to a boil.
  • Reduce heat to low, cover and simmer for 15–20 minutes until all liquid is absorbed.
  • Stir in kale, cover and simmer for about 3 minutes until kale is wilted. Serve topped with Parmesan cheese.


  1. To make this recipe vegan, simply omit the butter and Parmesan cheese.
  2. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.


Calories: 264calories | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 525mg | Potassium: 720mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7030IU | Vitamin C: 81.8mg | Calcium: 123mg | Iron: 3.2mg