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Quinoa and mushroom casserole

Today is International Vegan day so lets celebrate eating wonderful food everyday!!!

Oh boy there are a slow crew at home today. We’re feeling the lack off sleep because we went to sleep later then usual.It’s hard to get a five five year old to bed when she’s been playing all evening. Noah went down for a nap already at 7 am. I’m heading to a yoga class later with the amazing Bahava Ram and I can’t wait. Today is one of those days I really need some quit time for both body and mind so this class will be perfect for me. I already prepared lunch since I won’t have time to cook it later and today it’s a old favorite; quinoa and mushroom casserole.



1 cup quinoa, rinsed in hot water
1 tbs canola oil
6 shiitake mushrooms, stems removed and sliced
1/4 cup green onion, diced
1 cup broccoli, cut into smaller pieces
1/2 cup corn
1/2 cup black bean
2 cups warm vegetable broth
1/2 cup garlic 7 chive flavored cream cheese
1/2 cup red peppers, diced
Salt & pepper to taste


Preheat oven to F400
Heat oil in a pan on medium to low heat. sauté onion and mushrooms until slightly browned. Place quinoa in the bottom of baking dish. Add mushrooms, broccoli, corn, black beans, broth and cream cheese and combine very carefully. Bake for 20-30 minutes, until vegetables are soft and quinoa cooked. Add salt and pepper as needed and sprinkle red pepper over before serving



About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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