Quinoa with Mushrooms and Arugula

Serves: 4

Prep time: 30 minutes


  • ¼ Cup olive oil
  • 2 Garlic cloves, minced
  • 2 Teaspoons thyme, finely chopped
  • 1 Pound cremini mushrooms, sliced
  • Sea salt
  • 2 Cups cooked quinoa
  • 2 Large handfuls of arugula, roughly chopped
  • Freshly ground black pepper


  1. Heat olive oil in large skillet on high heat.
  2. Add garlic and thyme and cook about 30 seconds.
  3. Add mushrooms, and a pinch of salt and cook, stirring occasionally until they softened.
  4. Transfer the mushroom mixture to a large mixing bowl and add quinoa and arugula to combine.
  5. Season to taste.

To cook quinoa:


  • Makes 3 cups
  • 1 Cup quinoa
  • 1 3/4 cup water
  • Sea salt
  • Rinse quinoa thoroughly in a fine-mesh strainer to remove natural coating (which tastes like soap!)


  1. Place in a pot set over high heat with water and pinch of salt.
  2. Bring to a boil, lower heat, cover pot and cook until liquid is absorbed, 12-15 minutes.
  3. Turn heat off, place a dry paper towel between pot and lid and allow quinoa to sit for five minutes before giving is a fluff with a fork.

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