It seems like just yesterday, I was so worried when my oldest was leaving for college.   Letting go, was not an easy task for this momma.  It’s been two years since that summer and not only have I survived, I can honestly tell you that it has been a wonderful experience watching Alexandra grow and mature.  Who would have ever thought that I would be fortunate enough to have her come back home and work with me this summer?  I can not tell you how wonderful this experience has been for us.  Although it has only been one month, I am already starting to panic wondering what I will do when she has to return to school.

When creating recipes, I have always been inspired by my children and this recipe is no different.  Enoki Mushroom & Pine Nut Quinoa was inspired by Alexandra and a trip to our local international market.  We saw the beautiful Enoki Mushrooms while shopping and we knew that we wanted to try them.   As we walked a little further down the aisle Quinoa was calling our name.  Alexandra loves healthy recipes and neither of us had ever cooked with Quinoa, but we were intrigued.  Suddenly Enoki Mushrooms & Pine Nut Quinoa was born.

We were blown away by the fabulous taste in this recipe and quickly made it again in the same week. We have made it with pine nuts and with walnuts, and they are both delicious. The addition of the enoki mushrooms and sweet peppers really took this dish to a new level. Let’s just say, we are border line obsessed with Quinoa now.

Enoki Mushroom & Pine Nut Quinoa

Number of servings: 4

Per Serving 410 calories

Fat 23 g

Carbs 41 g

Protein 14 g


Enoki Mushroom & Pine Nut Quinoa


  • 1 cup quinoa, organic
  • 2 1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 1/2 cup pine nuts or walnuts
  • 1/4 cup green onions, sliced thin
  • 2 sweet peppers, chopped
  • 3.5 ounce enoki mushrooms


  1. Bring chicken broth to a boil in large saucepan
  2. Add Quinoa and reduce heat to a simmer
  3. Cover and cook for approximately 20 minutes
  4. In the meantime, add olive oil to frying pan
  5. Saute the nuts, green onions and sweet peppers for approximately 15 minutes
  6. Add the enoki mushrooms and saute for 5 more minutes
  7. Combine the cooked quinoa and the veggies and serve

This week’s #SundaySupper Event is hosted by Beate from The Not So Cheesy Kitchen. When I tell you I love her blog… I love her blog.  Beate is the mother of two girls who both have Classic Galactosemia.  Her recipes that she features on her blog are dairy free and whey free but they are absolutely delicious.  It was been such a pleasure getting to know Beate through the Sunday Supper Movement, and I just can’t imagine this group without her. We have had so many requests from our followers for gluten free, fat free, allergy free recipes, and it seemed appropriate to have Beate host this week’s Free for All Event.   This has proven to be a very fun and popular event, and I am so excited to try so many of these fabulous recipes!





Sunday Supper







  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding bygirlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe byMasala Herb

Main Courses




Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you :). To join all you need to do is follow the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Food and Wine Conference logo

Join us in Orlando this summer for our Inaugural Food and Wine Conference. 

{ 26 comments… read them below or add one }

Jen @JuanitasCocina June 9, 2013 at 9:04 am

I am totally addicted to quinoa…I can’t WAIT to try this!


Helene D'souza June 9, 2013 at 9:07 am

Very interesting recipe, I am always looking for new ways to use quinoa. I wonder if I might get enoki mushrooms here. maybe they are known as something else. Thanks for sharing Isabel!


Renee June 9, 2013 at 9:35 am

I can see why you would want to get those Enoki mushrooms. They have to be some of the nicest looking mushrooms out there. I almost bought some just to take photos. It’s a perfect paring with quinoa too.


Paula @ Vintage Kitchen June 9, 2013 at 10:46 am

Pine nuts, I can´t get enough of them, especially with grains and pasta. This is a fabulous dish Isabel, and so sweet that it´s inspired in your daughter!


Amanda @ MarocMama June 9, 2013 at 11:43 am

Yum! I keep thinking this would make a great stuffing for peppers, hallowed out zucchini, or eggplant too!


Bea June 9, 2013 at 12:31 pm

We love quinoa and enoki mushrooms are totally new for this mushroom lover :) This is THE perfect dish – mushrooms, walnuts, plus peppers….oh my I cannot wait to make this dish.

Isabel, thank you so much for your kind words {did I mention teary eyed thankful}. I am so thankful to be part of Sunday Supper and to call you my friend.~ Bea


Anne @ Webicurean June 9, 2013 at 12:41 pm

We love quinoa around here–not only is it good on its own, it makes a great substitution for rice in recipes. Now that you’ve tried it, you’ll find all sorts of excuses to use it!


Andrea (From the Bookshelf) June 9, 2013 at 12:52 pm

I love pine nuts and try to add them in any place I can. This looks yummy!


sunithi June 9, 2013 at 1:00 pm

Such a great dish ! I love using quinoa and this is such interesting dish to try. I love those mushrooms, but have never cooked with them. Trying this & gorgeous pics Isabel, esp the top shot with the peppers in the bcakground !


Diana @GourmetDrizzles June 9, 2013 at 2:32 pm

I’m so glad you gave quinoa a chance, not only is it fun to say but delicious! Love this recipe, and your blending of fun, interesting ingredients.


Sarah Reid, RHNC (@jo_jo_ba) June 9, 2013 at 5:39 pm

LOVE enokis, they’re so adorable too


kathia Rodriguez June 9, 2013 at 5:53 pm

Never have enokis before this is a must try, i just need to find the mushrooms. :)


Wendy (The Weekend Gourmet) June 9, 2013 at 5:59 pm

I have never tasted enoki mushrooms, but this looks really really good!


Chris Baccus June 9, 2013 at 6:29 pm

I love how your daughter inspired the dish while at the International market. That’s wonderful. Also so happy to add another vegetarian dish to my to-do list!


Jennifer @ Peanut Butter and Peppers June 9, 2013 at 11:11 pm

Ohhh, love the recipe! I bet with your recipe, I could get my husband to eat quinoa!


The Ninja Baker June 9, 2013 at 11:49 pm

Your quinoa is sublime, Isabel. The bright colors are cheery and of course, who can resist enoki mushrooms?

P.s. So heartwarming to read about your relationship with your daughter =)


Dorothy at ShockinglyDelicious June 10, 2013 at 10:18 am

Oh yeah, now I need to try cooking with enoki! Thank you for the inspirations!


Soni June 10, 2013 at 10:34 am

I’m also a big fan of Quinoa and cannot get enough of it lately :) Never tried Enoki mushrooms though and its on my shopping list now! Thanks for a lovely recipe Isabel!


Susan June 10, 2013 at 5:34 pm

Always look for new quinoa recipes and I can totally see why the enoki mushrooms got your attention. So interesting looking!


Hezzi-D June 10, 2013 at 9:47 pm

Quinoa is fairly new to me but I’ve liked the dishes I’ve made so far. This looks yummy!


Liz June 11, 2013 at 1:55 pm

I love every detail of your quinoa dish! I wish I had a big bowl in front of me for today’s lunch!


Laura Dembowski June 11, 2013 at 2:01 pm

I love quinoa and this is such a great spin on it. The addition of mushrooms sounds yummy!


Katy June 11, 2013 at 4:15 pm

Such cute mushrooms! I love quinoa and this is a great recipe for it :)


Cindys Recipes and Writings June 11, 2013 at 11:11 pm

So cool that you mixed up the mushrooms with Enoki. Quinoa seems to go perfect with this dish!


Sarah | Curious Cuisiniere June 12, 2013 at 9:51 am

I’ve never had enoki mushrooms, but this dish looks beautiful!


Nancy @ gottagetbaked June 14, 2013 at 3:27 pm

What a fabulous dish you and Alex came up with, Isabel! I looooooove mushrooms. I only started cooking with quinoa a year ago and I’m totally hooked. I hope this is the start of a beautiful relationship between the two of you ;)


Leave a Comment

Previous post:

Next post: