Mushroom and Garlic Stir-Fry

Mushroom and Garlic Stir-Fry

This recipe was inspired by my father’s love for sautéed mushrooms and his apprehensive approach towards healthy food that emulates “bird seed”. To my Dad with love 🙂


1c organic quinoa

1c organic chopped yellow onion

1 organic garlic clove

3 cups chopped white button mushrooms

3 leaves kale, swiss chard or spinach (organic is highly recommended for your greens)

2 tbsp fresh Thyme

1 tbsp extra virgin coconut oil

1 tbsp flax seed oil/walnut oil/olive oil

sea salt

coarse black pepper

  • In a pot, add quinoa to 2 cups water and cook on high heat until it comes to a boil.
  • Turn heat to low and cover with a lid.
  • Quinoa takes only about 5 minutes to prepare. Once it looks like the picture below, remove the pot from the burner.
  • While the quinoa is cooling, sauté the onions and garlic in coconut oil in a large wok or frying pan
  • Add chopped mushroom and continue to sauté. Be careful not to overcook your vegetables. The mushrooms will turn dark and somewhat translucent. They should not be shriveled up.
  • Turn the burner on low and mix in the cooked quinoa to the sautéed vegetables.
  • Add salt and pepper to taste
  • Remove pan from the burner
  • Mix in fresh thyme, flaxseed, walnut or olive oil and your choice of swiss card, kale or spinach to the quinoa (Note: It is important that the fresh greens and oil are not mixed in over heat)
  • Divy up and dig in!
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