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

Dairy-Free, Mediterranean, Gluten-Free, Vegan

2 Servings, 370 Calories/Serving

25–40 Minutes

This creamy, triple-mushroom quinoa dish, reminiscent of risotto, delivers rich umami flavor without any dairy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • ¾ ounce dried shiitake mushrooms
  • 1 bunch organic watercress
  • 1 organic lemon
  • 1 cup organic peas
  • 2 tablespoons gluten-free tamari

Nutrition per serving

Calories: 370, Protein: 16g (32% DV), Fiber: 8g (32% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 730mg (30% DV), Carbohydrates: 58g (19% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.


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; cut the scallions into ¼-inch-thick slices, 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. Reduce to a simmer and 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.
While the quinoa simmers, 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.
While the mushrooms soak, 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, green parts of the scallions, and as much tamari as you like. Remove from the heat and season to taste with pepper.


Transfer the quinoa to individual bowls, garnish with the lemon wedges, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Rinse the quinoa.
  • Measure the water for the quinoa and mushrooms.