Cheesy, Italian-seasoned quinoa, mushrooms, and peppers – so flavorful and easy to whip up for dinner or a side dish!
Mmmmmmm cheeeeeeeeeeese.
And garlic-y mushrooms, and peppers, and hearty quinoa. I love this dish. I really really love it. Because it’s seriously YUM and so perfect for this Fall weather that we are experiencing in full-swing this week.
Not only that but I spotted some leaves turning to red and gold up on the hill yesterday and my heart just about exploded with Autumn-loving joy.
In addition to cheesy mushroom quinoa-eating on this fine Fall week, a lot of car shopping has been happening. Because when you realize a week before your twins are due that two carseats aren’t going to fit in your current mode of transportation, you start shopping.
So you’re wondering why on earth we didn’t make sure that two carseats would fit before now – and we did, I swear we did. Only, we may have not actually tried to put both rear-facing car seats in at the same time plus my tall husband in the driver’s seat, and that combination apparently is not really conducive to a comfortable traveling experience.
Let’s talk about how prepared I feel to have twins now.
Don’t worry, we can get the babies home from the hospital – if I drive or if my husband sits with his knees in the dash – it can be done. But looking down the road (oh my gosh – for the love of puns!) at some point, we’re going to need a different car.
Now back to the cheesy mushroom quinoa. A full batch of this amazing stuff will easily serve 4 for dinner, but the amaaaaazing thing is that you can half the batch and use it as a side dish for any favorite Italian dish. Gotta love that!!
- 4 cups vegetable broth
- 2 cups uncooked quinoa
- 2 green onions, chopped
- ½ red pepper, diced
- 8 ounces mushrooms, sliced
- 4 ounces cream cheese
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste (I used about 2 teaspoons salt and 1 teaspoon pepper)
- 1 cup shredded parmesan or Italian blend cheese
- Add all ingredients except for Italian cheese to slow cooker. Cover and cook on high for 2-3 hours on high, or 4-5 hours on low.
- Stir all ingredients together. Top with cheese, cover and allow to cook for another 15 minutes or so until cheese is melty. Garnish with chopped cilantro or parsley if desired and serve.
If you don't need/want the recipe to be vegetarian you can sub chicken broth for the vegetable broth if desired.
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