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Creamy Vegetable Quinoa

Updated: Dec 12, 2020

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!


  1. 6 oz. baby bella mushrooms, cut into large pieces

  2. 1 TBSP roasted garlic, chopped

  3. 4 TBSP salted butter

  4. ½ TSP sea salt

  5. 1/4 TSP ground pepper

  6. 1/4 TSP dried thyme

  7. 1/4 cup heavy cream, organic

  8. 2 cups white quinoa, cooked

  9. 2 TBSP fresh parmesan cheese, shredded

  10. 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.

  2. Add mushrooms to pot and cook 4 minutes, stirring frequently.

  3. Add garlic, salt, pepper, and thyme, and cook additional 2 minutes, stirring throughout.

  4. Reduce heat to medium low, add cream, quinoa, parmesan, and chopped vegetables.

  5. Heat and stir until cheese is melted and veggies are soft. Serve immediately.

Servings 4 servings


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