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


  • 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


  1. Place 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.
  2. Sprinkle parmesan on before serving.

Printable Recipe Card

About Parmesan Truffle Quinoa with Mushrooms and Tomatoe

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

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