Mushroom Broccoli Quisotto

Great to make bulk and freeze it for lunches

Mushroom  Broccoli Quisotto

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsp butter

  • 2

    cups chopped broccoli, bite size pieces, larger than normal

  • 2

    cups chopped white button mushrooms

  • 1

    cup chopped carrots

  • ½

    cup dices white onion

  • 1

    Tbsp minced garlic

  • 1

    cup quinoa

  • 2

    cups vegetable or chicken stock

  • pinch of ground nutmeg

  • ¼

    cup chopped fresh parsley

  • cup freshly grated parmesan cheese

  • salt and pepper to taste


Melt the butter in a large saucepan. Saute the vegetables and garlic until tender - less than 10 min - stir frequently Combine quinoa, stock and nutmeg in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until quinoa is completely tender, about 10 min. Turn off heat and leave on burner covered for 6 minutes to allow the residual heat to complete the cooking. Add cooked quinoa to the vegetables. Gently stir in parsley, parmesan and salt and pepper.


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