Quinoa with Zucchini and Portobello Mushrooms
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • ½ cup dry quinoa
  • 1 tbsp coconut oil
  • 1 shallot minced
  • 1 ½ - 2 cups chopped zucchini (~2 small or 1 large) into ¼ inch pieces
  • 1 ½ - 2 cups chopped Portobello mushrooms (~6 baby or 3 regular size) into ¼ inch pieces
  • 1 tbsp minced fresh parsley
  • 1 tbsp fresh lemon juice (optional)
  • Salt to taste (sea salt or pink Himalayan is best)
  1. Cook the quinoa per package directions. I get the quinoa going first so it will be done approximately when I am done cooking the veggies.
  2. Melt the coconut oil on a non-stick frying pan over medium heat.
  3. Add the shallot and cook until it gets soft and begins to look translucent.
  4. Add the zucchini and cook until it just begins to soften, about 2 minutes.
  5. Add the mushrooms and cook until both the zucchini and the mushrooms are done.
  6. Add salt to taste.
  7. Mix in parsley and lemon if desired (I flip-flop on the lemon. If I think it will go well with whatever else I am serving, then I will add it).
  8. Finally mix in the cooked quinoa and enjoy.
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2014/02/quinoa-zucchini-portobello-mushrooms/