Now, login to Cuizeat and checkout at Continente Online!
Quinoa Malandra Mushrooms
Quinoa Malandra Mushrooms

Quinoa Malandra Mushrooms

with thyme and white wine

This quinoa is tricky because it is creamy like a risotto, but light and delicious! So simple to make, it's a wonderful and satisfying meal.

30 min

432 kcal

4 doses


Fresh Sliced Mushroom, Brown Mushrooms, Grain Quinoa, White Onion, Fresh Bay Leaf, Garlic and Thyme are currently unavailable.

We are sorry! This recipe is not active at the moment!


You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

432 kcal

1,805 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Cut the mushrooms to pieces and set aside some for decoration.


Rinse the quinoa under running water with the aid of a dowel.


In a pan, sauté the halved onion, 2 bay leaf and chopped garlic with a drizzle of olive oil until the onion is translucent (if you use dried thyme, use it now too).


Add the mushrooms and sauté for 5-10 min.


Add quinoa and mix.


Then pour the water and wine and wrap. If the mushrooms release too much water, use only one cup of boiling water. Otherwise, use a cup and a half of boiling water.


Season with sea salt, cover and simmer for 10 min.


Meanwhile, in a skillet with a drizzle of olive oil and a pinch of salt, sauté the mushrooms you have reserved for decoration.


When quinoa malandra is ready, let it sit covered for 5 min before serving with sauteed mushrooms and a pinch of black pepper.


Add as topping fresh thyme to taste and it is ready to serve.

You May Also Like:
Lentil Tacos with Special Sauce
Lentil Tacos with Special Sauce

with tofu, hazelnuts, peppers, lettuce, soybeans and coriander

Tofu Scrambled with Asparagus
Tofu Scrambled with Asparagus

with saffron and brewer's yeast

Pasta with Spinach and Almond Bechamel
Pasta with Spinach and Almond Bechamel

with penne rigate and almond milk