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Quinoa with Garlic Mushrooms and Eggs

Lindsey Dickson shares a recipe for left-over cooked Quinoa, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

I made this delicious dish on a whim to use up some cooked Hodmedod’s British Quinoa, left over from the Quinoa Pancakes with Sauteed Squash and Goats Cheese.
We ate it for an early brunch or late breakfast but it would be equally as good as a light lunch or supper.

I included some sauteed squash I had leftover but you could use almost any vegetable you like, great for little bits of veg that wouldn’t stretch to a meal in themselves. For some unknown reason I always seem to have one courgette, a quarter of broccoli or a handful of peas hanging about somewhere, any of these could be added.

Preparation time: 5 mins  |  Cooking time: 25 mins  |  Total time: 30 mins

Serves: 4
This will serve four as a light snack or two for lunch. Cook as many eggs as you will eat.


  • 1 Cup Cooked Quinoa
  • 4 Large Mushrooms (like portabello)
  • 2 Cloves Garlic
  • ½ tsp Salt
  • Butter
  • About 10 Cherry Tomatoes, halved
  • 2-4 Eggs
  • Cayenne Pepper
  • Olive oil
  • Fresh Parsley or Coriander to finish (optional)


    1. Preheat the oven to 180c
    2. Put the mushrooms in a shallow oven proof dish
    3. Crush the garlic with the salt and dot over the mushrooms with a little butter
    4. Scatter over the quinoa and tomatoes
    5. Season liberally with pepper and drizzle over some olive oil
    6. Cook for 20 minutes
    7. Make indentations for the eggs and crack in the eggs
    8. Cook for about 6 minutes until the eggs are cooked
    9. Dust the eggs lightly with a little cayenne
    10. Drizzle with a little more olive oil if liked and toss in a handful of coriander or parsley

    Lindsey Dickson
    Lindsey Dickson


    Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her blog The Eating Tree.

    1 Response

    Ann Dean
    Ann Dean

    August 10, 2015

    I have just bought a pack of your Whole Dried Kabuki Peas and have a query about roasting them for crunchy snacks. Are they roasted as they are, or do I have to soak them first?

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