Vegan Baking Quinoa with Mushrooms and Cilantro
🌱 100% Plant-Based
Cook Time: 25-30 min
Total Time: ~40 min
Temperature: 375°F
Protein: 8g per cooked cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 1 cup cooked (185g), from 1/3 cup dry quinoa
- 2 cups mushrooms, prepped
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Rinse well to remove bitter saponins. Toast in dry pan for nutty flavor.
- Season: Toss quinoa with 2 tablespoons fresh chopped cilantro, salt, and pepper.
- Prep vegetables: Wash and cut mushrooms into even pieces for uniform cooking.
- Heat: Set to 375°F. Add 1 tablespoon oil.
- Cook protein: Add quinoa and cook for 25-30 minutes. Quinoa patties or stuffed peppers
- Add vegetables: Add mushrooms and cook until tender-crisp, about 5-8 minutes.
- Season: Add as garnish at serving. Taste and adjust salt and cilantro.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 8g per cooked cup from quinoa
- Fiber: High — from both quinoa and mushrooms
- Diet: 100% plant-based, vegan, dairy-free
- Category: Grain
Tips for Best Results
- Quinoa patties or stuffed peppers
- Cilantro tip: Add as garnish at serving.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 375°F.