Parmesan Truffle Quinoa with Mushrooms and Tomatoe

barbara lentz


You don't have to use truffle oil but it gives it a wonderful earthy taste. Don't use to much or it will over power the dish. I am always trying to find different side dishes to serve and this is a great choice to mix things up.


☆☆☆☆☆ 0 votes

2 to 4
20 Min
10 Min
Stove Top


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1 c
quinoa cooked according to pkg.
1 1/2 c
fresh mushrooms chopped
2 small
shallots minced
3 clove
garlic minced
1 Tbsp
black truffle oil
1/2 pt
cherry tomatoes halved
shredded parmesan
salt and pepper to taste

How to Make Parmesan Truffle Quinoa with Mushrooms and Tomatoe


  • 1Place truffle oil in large skillet. Saute onions, garlic and mushrooms until mushrooms are browned. If you need a little more oil add olive oil. Stir in quinoa. Cook a couple of minutes. Stir in tomatoes and season with salt and pepper.
  • 2Sprinkle parmesan on before serving.

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About Parmesan Truffle Quinoa with Mushrooms and Tomatoe

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: American

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