Cheesy quinoa with mushrooms and peppers recipe


They don’t call quinoa a superfood for nothing this hearty grain is a complete protein unto itself. That makes it the perfect base for just about any vegetarian dish. This recipe uses cheese and seasonings to turn quinoa into an Italian-inspired meal.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes


  • 1 (32-ounce) carton vegetable broth
  • 2 cups uncooked quinoa
  • 2 medium green onions, chopped
  • ½ medium red pepper, diced
  • 8 ounces sliced mushrooms
  • 4 ounces cream cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
Serving Day
  • 1 cup shredded Parmesan or Italian-blend cheese
How to Make It
  1. Label a 1-gallon freezer bag and add all prep day ingredients to it. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
  2. Serving Day
  3. Allow the bag to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 4–5 hours. Stir to combine. Sprinkle the cheese over the quinoa mixture, re-cover, and let the cheese melt for 15 minutes before serving.

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