Creamy Vegetable Quinoa

Creamy Vegetable Quinoa

Creamy Vegetable Quinoa

This is a recipe that was inspired by a dish we had here in Riviera Maya! It was so good that we went back to the same restaurant the next night just to eat it again (seriously)! I don't normally cook with cream, but every once in a while it's such a yummy treat. I hope you enjoy! 

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


  • 6 oz. baby bella mushrooms, cut into large pieces
  • 1 TBSP roasted garlic, chopped
  • 4 TBSP salted butter
  • ½ TSP sea salt
  • 1/4 TSP ground pepper
  • 1/4 TSP dried thyme
  • 1/4 cup heavy cream, organic
  • 2 cups white quinoa, cooked
  • 2 TBSP fresh parmesan cheese, shredded
  • 1 cup chopped vegetables of choice (this recipe used tomatoes, carrots, broccoli, and sun-dried tomatoes)


  1. Melt butter in 3 quart pot over medium heat. Add mushrooms to pot and cook 4 minutes, stirring frequently. Add garlic, salt, pepper, and thyme, and cook additional 2 minutes, stirring throughout. Reduce heat to medium low, add cream, quinoa, parmesan, and chopped vegetables. Heat and stir until cheese is melted and veggies are soft. Serve immediately.

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