Mushroom and Thyme Quinoa Risotto

December 21, 2023

Written by Fay Nutrition & Dietetics

Medically reviewed by Suzanna Thoe, RD

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Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time:  40 minutes


  • 1 cup quinoa, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 300g (around 2 cups) mushrooms (button or cremini), sliced
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Freshly chopped parsley, for garnish
  • Lemon zest (optional), for garnish


  1. Sauté Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for another minute until fragrant.
  2. Add Mushrooms: Increase heat to medium-high and add the sliced mushrooms to the pan. Cook until the mushrooms release their juices and begin to brown, about 6-7 minutes.
  3. Quinoa & Thyme: Stir in the quinoa and fresh thyme leaves, ensuring the quinoa is well-coated with the oil and mushroom juices. Toast the quinoa for a couple of minutes.
  4. Add Broth: Gradually pour in the vegetable broth, one cup at a time, stirring occasionally and letting the quinoa absorb the liquid before adding more. This process will take about 20 minutes or until the quinoa is cooked through and has a risotto-like consistency.
  5. Finish the Risotto: Once the quinoa is cooked, reduce the heat to low, and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
  6. Serve: Divide the quinoa risotto among serving bowls. Garnish with freshly chopped parsley and a sprinkle of lemon zest (if using).

The views expressed by authors and contributors of such content are not endorsed or approved by Fay and are intended for informational purposes only. The content is reviewed by Fay only to confirm educational value and audience interest. You are encouraged to discuss any questions that you may have about your health with a healthcare provider.

Nutrition Facts (per Serving)
  • Calories: 275
  • Protein: 9g
  • Carbohydrates: 38g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 7mg
  • Sodium: 500mg (based on store-bought, sodium-full vegetable broth)

Please note: These nutritional values are estimated based on the ingredients used. For a more accurate nutritional breakdown, it's recommended to use a specific nutritional calculator or software.

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Fay Nutrition & Dietetics

Written by Fay Nutrition & Dietetics

Fay Nutrition & Dietetics is elevating the role that food plays in our healthcare system by making nutrition therapy by a board-certified Registered Dietitian more accessible and affordable. People meet with a nutrition expert paid for by their health insurance and see progress across a number of health conditions: diabetes, eating disorders, heart disease, and many others.

Suzanna Thoe, RD

Medically Reviewed by Suzanna Thoe, RD

Suzanna is a Board Certified and Licensed Registered Dietitian. She completed her Bachelor of Science degree at Purdue University and completed her clinical internship and Masters of Business Administration at Dominican University. Suzanna has been a RD for almost 4 years and helps her clients understand the ‘why’ behind science-backed action items to move them towards their goals.