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Mushroom Quinoa Pilaf


  • 1 Tbsp olive oil ($.10)
  • 1 cup frozen pearled onions (chopped onions will work too!) ($.44)
  • 4 garlic cloves, crushed ($.10)
  • 2 4 oz cans sliced mushrooms, drained ($.39)
  • 1 cup mushroom broth (vegetable or chicken will do too!) ($.50-$1)
  • 1 cup water
  • 1 cup quinoa ($.75)
  • Salt and pepper to taste
  • 2 celery stalks ($.20)
  • Couple dashes parsley ($.10)
  • Baked Chicken, or other protein ($2)
  • 1 bag frozen peas ($.88)


  • In a large skillet, add a touch of olive oil, then add the pearled onions (no need to thaw), crushed garlic and sliced mushrooms. Saute for a few minutes, or until the onions become translucent.
  • Then add the broth, water and quinoa. Season with some salt and pepper. Bring to a boil, then cover and reduce the heat and let simmer over medium low heat for 20 minutes.
  • Chop the celery and then add to the pilaf just as it is finished cooking. Remove from heat. Sprinkle with a little parsley before serving.
  • We had this with baked chicken and peas!
  • Serve Mushroom Quinoa Pilaf with Chicken and Peas.