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Vegan lunch recipes

Mushroom Quinoa

A delicious idea for a vegan lunch with girlfriends.


2 cups cooked quinoa
500 g Mushrooms
Small bunch of asparagus
1 Tablespoon olive oil.
2 cups vegetable stock.
1/4 cup wine.
1/4 red onion (finely chopped)
1/2 clove garlic.
1/3 cup hazelnuts.
1/4 cup pepitas.
1/4 small avocado (no seed will weigh approx. 25 g).
1 Tablespoon almond butter.



Hand blender


  1. Cook Quinoa in rice cooker ( I see this as part of food prep for the week, I would usually cook 2 cups of raw Quinoa which will make about 5 cups cooked. Then I have enough for nourish bowls and easy meals through the week).
  2. Slice mushrooms, place in a bowl to one side.
  3. Chop asparagus into small pieces, leave the tips a little longer than the stalks, you use these for decoration (keep to one side you steam this right at the end).
  4. Finely chop garlic and onion.
Gently fry onion and garlic in olive oil just enough to release flavours, careful not to burn.
  6. Take off the element.
  7. Add mushrooms.
  8. Add pepitas.
  9. Add stock and wine.
Bring to the boil and let simmer until mushrooms are soft, around 10 minutes.
  10. Once Mushrooms are soft take mixture off the heat.
  11. Lightly dry roast hazel nuts in a frypan (no oil), place to one side you add these on serving
  12. Carefully, remember its hot, take out a cup of the Mushroom mixture, even distribution of ingredients; stock, mushrooms, nuts, onion etc.
  13. Place in mixing bowl, add avocado and almond butter.
  14. Use hand blender to mix into a creamy sauce.
Steam asparagus.
  15. Add blended sauce, asparagus and pre cooked quinoa to mushroom mix in frypan.
  16. Bring back to simmer and toss in toasted hazelnuts and serve immediately.
  17. To serve, place in a bowl, add a slice of lemon. 
Decorate with asparagus heads

Serve with freshly ground pepper and a crispy green side salad. To make it really special serve with a glass of champagne, try Lallier it’s French and vegan

Recipe by Catherine Carr

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