Betty Crocker's Heart Healthy Cookbook shares a recipe! This delicious quinoa and vegetables side dish recipe is easy to make and is ready in just 30 minutes.
Onion and Mushroom Quinoa
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
- 1 teaspoon canola or soybean oil
- 1 cup uncooked quinoa
- 1 small onion, cut into fourths and sliced
- 1 medium carrot, shredded (2/3 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 cup sliced fresh mushrooms (about 2 1/2 ounces)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1 can (14 ounces) fat-free vegetable broth
Instructions
-
Step1Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
-
Step2Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.
Nutrition
200
Calories
4g
Total Fat
7g
Protein
35g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 600mg
- 25%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 6g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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