Here is one of our all-time favorite recipes!  Feel free to experiment with different beans and veggies!

Quinoa Mushroom Medley

  • 2 cups sliced mushrooms (approx 8 oz. cremini or white button)

  • ½ – 1 cup chopped onions

  • 2 cups water or vegetable stock (may need to add slightly more if using to water saute’)

  • 1 cup organic quinoa

  • 15 oz organic red beans, rinsed (or substitute – see below)

  • 3/4 cup red bell pepper, diced

  • 1 small  zucchini, diced

  • ¼ – ½ cup sun dried tomatoes (medium dice)

  • 1 cup frozen corn (if desired)

  • 1 tbsp fresh basil, if available

  • 2-3 tbsp red wine or balsamic vinegar

  • 6 cloves garlic, minced

  • 1/4 tsp black pepper

  • 2 tbsp lime or lemon juice (or 1 small fruit juiced)

  • 1 tbsp Mrs. Dash Table Blend Seasoning Blend or Penzey’s Mural of Flavor


Rinse quinoa thoroughly; chop vegetables; rinse beans.

Water saute’ sliced mushrooms over medium heat. Cook about 3 minutes, then add onions. Cook another 2-3 minutes until onions are translucent.

Add water or stock (enough to equal 2 cups), bring to boiling, then add quinoa and sun dried tomatoes. Return to boiling, then reduce heat. Cover and simmer about 15 minutes, or until liquid is nearly absorbed. Stir in beans, red pepper, corn, basil, vinegar, garlic, seasoning, and pepper. Heat through. Remove from heat and let stand covered for 5 minutes before serving. Sprinkle lime juice and avocado (if using), stir gently.

** Use what you have on hand. I’ve substituted garbanzo, pinto, or black beans for the red beans.

I’ve also added diced baked tofu. Avocado is delicious too!  Dice 1/2 avocado and sprinkle on top before serving. If you don’t have bell peppers or zucchini on hand, it’s good without it.

Try not to omit the vinegar or lime/lemon juice.  That will definitely impact the flavor.