Triple-mushroom quinoa with watercress, scallions, and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Triple-mushroom quinoa with watercress, scallions, and peas

Triple-mushroom quinoa with watercress, scallions, and peas

Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories

2 Servings, 350 Calories/Serving

25–40 Minutes

Inspired by risotto, this nutritious quinoa dish is made with not one but three different kinds of mushrooms to deliver a triple punch of umami flavor without any dairy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • ¼ pound organic cremini or other button mushrooms
  • ½ cup rainbow quinoa
  • ½ teaspoon porcini powder
  • 1 ounce dried shiitake mushrooms
  • 1 bunch organic watercress
  • 1 organic lemon
  • 1 cup shelled peas
  • 2 tablespoons gluten-free tamari

Nutrition per serving

Calories 350, Total Fat 8g (10% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 570mg (25% DV), Total Carb. 60g (22% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Finely chop, press, or grate the garlic. 
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for finishing the quinoa. 
  • Thinly slice the cremini mushrooms.
  • Rinse the quinoa.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the garlic and white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Stir in the cremini mushrooms and quinoa and toast until fragrant, about 1 minute. 

Stir in the porcini powder and 1½ cups [3 cups] water, season lightly with salt, and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the quinoa is tender and the water is absorbed, 20 to 22 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the shiitake mushrooms.


Soften the shiitake mushrooms

In a medium sauce pot, combine the shiitake mushrooms and 2½ cups [5 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until the mushrooms are softened and the liquid is reduced by half, 6 to 8 minutes. Drain the mushrooms; discard the stems and thinly slice the caps. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; finish the quinoa

  • Trim the root ends and any coarse stems from the watercress. 
  • Cut the lemon into wedges for garnish. 

To the pan with the quinoa, stir in the shiitake mushrooms, watercress, peas, and green parts of the scallions. Remove from the heat and season to taste with salt and pepper and as much tamari as you like.


Transfer the quinoa to individual bowls, garnish with the lemon wedges, and serve any remaining tamari on the side.

Kids Can!
  • Press the garlic (if you have a press).
  • Rinse the quinoa.
  • Measure the water for the quinoa and shiitake mushrooms.
  • Garnish with the lemon wedges.