Quinoa, Mushroom & Squash Bake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.2 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Quinoa, Mushroom & Squash Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 Cup uncooked quinoa, rinsed
    2 Cups water
    1 medium onion, chopped
    3 cloves garlic
    8oz fresh oyster mushrooms
    18g dried porcini mushrooms
    36g dried lobster mushrooms
    1 pound cubed pattypan squash, seeds removed
    1/8th cup canola oil
    salt & pepper to taste


Soak dried mushrooms in water. Retain water for cooking.

Wash and slice pattypan squash. Remove any large seeded areas. Lay out on a pan and drizzle with canola oil and sprinkle with salt and pepper. Roast in oven at 325 for 15 minutes. Stir and bake an additional 15 minutes until golden brown and just starting to turn translucent.

Chop onion and mince garlic. Cook in a small amount of oil with a small pinch of salt until translucent.

Add quinoa. Allow to toast slightly. Add dried mushrooms with soaking water. Bring to a boil, then cover and reduce heat to a low simmer. Cook 15 minutes. Quinoa is done when white "tails" start to uncurl. When almost done, add mushrooms and roasted pattypan squash. Cook until heated through.

Serving Size: 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SULABLUE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.