Roasted Mushrooms with Herbed Quinoa from Cookie and Kate

Looking for a hearty, flavorful vegetarian side dish? Look no further: Cookie and Kate is serving up just what you need with this delectable quinoa recipe.

Recipe: Roasted Mushrooms with Herbed Quinoa from Cookie and Kate

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 4


For the Roasted Mushrooms:

16 ounces Baby Bella mushrooms

1 tablespoon SimplyNature Organic Extra Virgin Olive Oil

¼ teaspoon Stonemill Sea Salt Grinder

For the Herbed Quinoa:

1 cup SimplyNature Organic Quinoa, rinsed in a fine-mesh colander

2 cups water

1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, plus more for drizzling on top

½ cup Priano Parmesan cheese

¼ cup chopped fresh flat-leaf parsley, divided

¼ cup thinly sliced green onions, green parts only

1 clove garlic, pressed or minced

¼ teaspoon Stonemill Sea Salt Grinder

2 to 3 teaspoons lemon juice, to taste

Stonemill Black Pepper Grinder, to taste

2 tablespoons Southern Grove Pepitas, toasted


  1. To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.

  2. Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil and salt. Roast until the mushrooms are tender and somewhat condensed in size, about 18 to 20 minutes, tossing halfway.

  3. Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.

  4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic and salt. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture, to taste.

  5. To assemble, pour the quinoa into a small serving platter. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.


Nutrition Information Per Serving: 300 calories, 15g fat, 3.5g saturated fat, 10mg cholesterol, 550mg sodium, 38g carbohydrate, 4g fiber, 6g sugars, 16g protein, Vitamin A 10%, Vitamin C 10%, Calcium 25%, Iron 20%