Home > Recipes > American > Simple Quinoa with Chanterelle Mushrooms and Eggs
  • Dairy Free
    logo-dairy-free
  • Gluten Free
    gluten-free-logo
  • Nut Free
    nut-free-logo
  • Vegetarian
    icon-vegetarian

Simple Quinoa with Chanterelle Mushrooms and Eggs

It’s just as tasty as real, normal rice. Simple, yet flavorful meatless quinoa with chanterelle mushrooms.
quinoa-mushroom-salad-on-a-white-plate-on-a-blue-towel


Skip the same old boring rice on your next weeknight meal. Make this delicious Quinoa with chanterelle mushrooms and eggs!

Oh, Fall! Sweet, crispy, delicious Fall!

It is my absolute favorite season. You get the perfect temperature, the fun holidays, the back-to-school feelings, just so much nostalgia! And the delicious foods that are in season. Oh my goodness. Pumpkins and yams and apples, oh my!

One of my favorite seasonal foods around this time is mushrooms! If picking them wasn’t such a messy task, I’d pick them myself. Thank goodness for the huge variety available in my local market!

This past weekend I picked up some beautiful Chanterelle mushrooms. I was giddy with excitement!

What Are Chanterelle Mushrooms?

Chanterelles are funnel-shaped, golden-brown wild mushrooms. They have a peppery taste with light, fruity notes. They are absolutely delicious!

And in this recipe they are just divine! You could use any mushrooms you’d like, but the dish becomes 10 times tastier because of the chanterelles. 

Here’s Why I Love This Dish So Much

  1. The two main ingredients in this recipe are so healthy. 

Quinoa is a great alternative to rice. For one, it’s gluten-free. It’s also high in protein. In fact, it’s one of the very few plant foods that contain all nine essential amino acids. It’s also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and Vitamin E.

Chanterelle mushrooms are great for aiding against cancer and protecting hair, nails, 

and teeth. They are an excellent source of polysaccharides and stimulate your immune system to produce more cells.

      2. It’s easy to make! This inviting dish takes 45 minutes from start to finish, but your guests will swear you took hours!

This is the perfect new dish to try in the Fall season! I hope you try it!

What do I need to make this recipe?

  • quinoa (cooked)
  • water
  • chanterelle mushrooms
  • garlic
  • extra virgin olive oil
  • lemon (juiced)
  • fresh parsley
  • eggs
  • salt

How do I put it together?

  1. To cook the quinoa: bring the water to a boil and add the washed quinoa. Close the lid and turn down the heat to low. Cook until the water is all gone. Fluff with a fork.
  2. Heat the olive oil in a skillet, slice the mushrooms, and add them to the skillet. Stir occasionally for 2 minutes or until mushrooms begin to brown.
  3. Add garlic and salt.
  4. Crack eggs into the skillet and stir to get scrambled eggs.
  5. Add mushrooms and eggs to quinoa with parsley and lemon juice. Salt to taste and enjoy!

How to make Simple Quinoa with Chanterelle Mushrooms and Eggs

quinoa-mushroom-salad-on-a-white-plate-on-a-blue-towel

Simple Quinoa with Chanterelle Mushrooms and Eggs

It’s just as tasty as real, normal rice. Simple, yet flavorful meatless quinoa with chanterelle mushrooms.
Rate Print Save Pin
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian
Total Time: 45 minutes
Servings: 5
Calories: 214kcal

Equipment

  • garlic press
  • Suacepan
  • Lemon squeezer

Ingredients

  • 1 cup quinoa, cooked
  • 2 cups water
  • 1 lb chanterelle mushrooms, sliced
  • 1 clove garlic, minced
  • 1 Tbsp extra virgin olive oil
  • ½ lemon, juiced
  • 1 Tbsp fresh parsley, chopped
  • 2 large eggs
  • 1 pinch salt

Instructions

  • Bring 2 cups of water to a boil and add 1 cup of washed quinoa. Close lid and turn down heat to low. Cook until the water is all gone. Fluff with a fork.
  • Heat 1 Tablespoon extra-virgin olive oil in a skillet, slice 1 pound chanterelle mushrooms and add to the skillet. Stir occasionally for two minutes or until mushrooms begin to brown.
  • Add 1 minced garlic clove and a pinch of salt.
  • Crack two large eggs into the skillet and stir to get scrambled eggs.
  • Add mushrooms and eggs to quinoa with 1 Tablespoon chopped parsley and juice from ½ a lemon. (Add salt to taste.)

Nutrition

Calories: 214kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 48mg | Potassium: 697mg | Fiber: 6g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating