Recipe: Quinoa with Mushrooms, Tomatoes & Scallions

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A couple of days ago I cooked a decent amount of quinoa and have been using it in several different forms to create different meals. I had some for breakfast with some yogurt, dried fruit & nuts, made a couple random salads with it, and even incorporated it into a makeshift curry dish that I’ll have to post at some point (it was super tasty!). Today I was down to the last cup and a half or so, and though it would have been fun to do something a bit more elaborate with it, I thought I’d stick to something light & simple that I could enjoy for lunch.

To make this I used my last few mushrooms ($1.69 for the usual 8 oz. package at Trader Joe’s! Gotta love that!) and my favorite combo to put on almost anything, tomatoes & scallions. Maybe it’s because I grew up eating a lot of crisp salads with tomatoes & scallions (aka green onions, spring onions, etc.), but I find that the two bring a great fresh flavor to almost anything savory. Though I love all onions and their cousins, my favorite has to be the green onion because of its distinct flavor, which tends to be less overpowering than a red onion and not as sweet as a white one. Combined with a juicy tomato, it enhances the natural flavor of the tomato by adding just the right amount of “kick”, not to mention the lovely color combination. And if you look in places such as your local farmers market, you can find some great deals on this lovely little onion.

You can certainly make this in a hurry as it takes just about 10-12 minutes to prepare if you include chopping time (provided your quinoa is cooked and ready to go, of course). It’s great as a side or as a nice lunch entrĂ©e because of the lovely mother grain, it’s got plenty of protein to help keep you full for awhile. Lovely, easy, healthy, and inexpensive; what’s not to love?

Quinoa with Mushrooms, Tomatoes & Scallions (makes 2-3 lunch servings; total cost per serving: ~$2)

1 c cooked quinoa
1 large tomato, diced
2-3 scallions, chopped (both greens & whites)
6-8 white mushrooms, sliced
1-2 T butter
Salt & pepper to taste

Melt the butter in a medium skillet. Add the mushrooms with a pinch of salt and pepper and cook over medium heat until they begin to soften. Add the diced tomato and cook for about 2-3 minutes, making sure the tomatoes release their juices but do not turn mushy. Add the quinoa and mix everything together, cooking until everything is heated through. Lastly, add the chopped scallions and mix well. Check for seasoning and adjust accordingly. Serve hot or cold, on its own or on a nice bed of greens. Enjoy!

(NOTE: If you’re enjoying this cold and prefer a moister quinoa, add a tiny bit of your favorite salad dressing and mix well. Yum!)

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

7 Responses to "Recipe: Quinoa with Mushrooms, Tomatoes & Scallions"

  1. Foy Update - Garden Cook Write Repeat says:

    Wild green onions are popping up all over northern Indiana. I'm excited to use them, right now they are nice and mild. As the weather gets warmer they'll get stronger and less usable. But right now I'm happy not to pay for onions. I bet they would be excellent in your quinoa salad.

  2. Judy says:

    does your quinoa come out fluffy? Mine always clumps together.

  3. Chef Aimee says:

    This looks delicious – your recipes are always so flavorful and I am always so amazed how little they cost!

  4. Debbie says:

    Looks good. I posted a similar recipe using quinoa on my blog awhile back:

  5. Jen says:

    Looks tasty! I just recently found quinoa and I'm amazed how versatile it is!!


  6. Maggie says:

    you don't have to pay for green onions anymore…buy a couple bunches and stick them in a mug or cup of water on a sunny windowsill…they'll keep right on growing! I have about four bunches growing in my kitchen, enough to have as many scallions as I want, anytime :) From super-frugal chica to the next…

  7. Anonymous says:

    Mmmmmm thanks for the inspiration! I cooked the quinoa (I made 2 cups uncooked) in half water & half in College Inn's Culinary Broth – Thai Coconut Curry flavor–(a steal form the dollar store, 32 oz for a buck). I cooked and added the mushrooms I had in the house and the green onions. I did not have a fresh tomato, so I added a can of the diced and peeled tomatoes. Mixed it all up and


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