HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom Quinoa Balsamic Bowl
Mushroom Quinoa Balsamic Bowl

Mushroom Quinoa Balsamic Bowl

with Fetta

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Quinoa is so delicious and quite easy to knock up – it just needs to be given the right flavours to bring it alive. The key is plenty of seasoning, a lovely sharp fetta and some extra nuttiness from walnuts. Perfection!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

button mushrooms


red onion

1 clove


1 bunch


½ cup


1 cube

vegetable stock

1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 block

fetta cheese


1 bag

baby spinach leaves

Not included in your delivery

1.5 cup

boiling water

olive oil

¼ cup

balsamic vinegar

2 tsp

brown sugar

(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2110 kJ
Fat29.7 g
of which saturates6.5 g
Carbohydrate47.8 g
of which sugars8.6 g
Dietary Fibre0 g
Protein20.1 g
Cholesterol0 mg
Sodium721 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Put a full kettle of water on to boil. Finely slice the button mushrooms. Finely chop the red onion. Peel and crush the garlic. Pick the thyme leaves. Rinse the quinoa well. TIP: Rinsing quinoa removes its bitter flavour.


Heat a large frying pan over a medium-high heat and add the walnuts. Toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.


Heat a drizzle of olive oil in the same large frying pan over a medium-high heat. Add the mushrooms and cook for 3 minutes on one side, then turn and cook for a further 2 minutes, or until browned. TIP: Cooking the mushrooms for 3 minutes without stirring allows them to brown. Add the red onion and cook for 5 minutes, or until slightly softened. Add the garlic and thyme and cook for 1 minute, or until fragrant.


Add the quinoa and the boiling water from the kettle (check the ingredients list for amount) to the pan with the mushrooms. Crumble in the vegetable stock and mix well. Bring to the boil, then reduce the heat to medium and simmer for 8-10 minutes, or until the quinoa is tender, has a slight bite, and all the liquid has been absorbed. Season to taste with a pinch of salt and pepper and crumble in the fetta cheese.


While the quinoa is cooking, heat the balsamic vinegar and brown sugar in a small saucepan. Bring to the boil, then reduce the heat to low and simmer for 4-5 minutes, or until reduced and thickened. TIP: Stand back! Balsamic vinegar gives off a strong vapour when heated


Divide the mushroom quinoa between bowls and top with baby spinach leaves, walnuts and a drizzle of the balsamic glaze and olive oil.