Caramelized Onion and Mushroom Quinoa

Caramelized Onion and Mushroom Quinoa

For veggie-based depth of flavor, onions and mushrooms can’t be beat. Put them to good use in this quick and hearty side.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In 2-quart saucepan, heat stock and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
  • Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.


  • 1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
  • 3/4 cup uncooked white quinoa, rinsed, well drained
  • 1 tablespoon butter
  • 1 cup sliced onion
  • 3/4 teaspoon salt
  • 8 oz sliced fresh white mushrooms
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/2 cup chopped hazelnuts, toasted, if desired

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