Pachamama Quinoa
Warm Quinoa with Zucchini, Mushrooms, Sun-Dried Tomatoes & Fresh Mozzarella
There is something especially satisfying about eating a warm, colorful plate made from simple ingredients. Pachamama Quinoa is a very nice earthy recipe that brings together fluffy quinoa, sautéed zucchini, mushrooms, onion, and sun-dried tomatoes, finished with fresh mozzarella, basil, cilantro, olive oil, and lemon.
The name Pachamama comes from Andean Indigenous traditions and is commonly understood as Mother Earth, a symbol of the earth, nature, fertility, and nourishment. It felt like the perfect name for this recipe because it celebrates simple foods that come from the earth and make you feel good when you eat them.
This is not a cold quinoa salad. It is a warm, comforting quinoa recipe with plenty of texture and flavor. The vegetables are gently cooked in olive oil and lemon until tender and savory, then tossed with quinoa and finished with creamy fresh mozzarella and bright herbs. Every bite feels fresh, hearty, and wholesome.
Why You’ll Love Pachamama Quinoa
- 🌱 Warm and nourishing — a comforting alternative to a cold quinoa salad.
- 🥒 Packed with vegetables — zucchini, mushrooms, onion, and sun-dried tomatoes bring color and flavor.
- 🍋 Fresh and flavorful — lemon, olive oil, basil, and cilantro brighten the whole dish.
- 🧀 Creamy finish — fresh mozzarella adds a deliciously soft, rich texture.
- 🌾 Quinoa-based — quinoa makes this a satisfying grain-free seed-based meal.
- 💪 Easy to customize — add the protein of your choice to make it even more substantial.
- 🍽️ Simple enough for everyday cooking — minimal ingredients and straightforward preparation.
View Recipe:
Pachamama Quinoa
Course: DinnerDifficulty: Easy4
servings20
minutes25
minutes300
kcalPachamama Quinoa — warm, savory, fresh, and ready in about 25 minutes.
Ingredients
1 cup quinoa
2 cups water
1 zucchini, chopped
1 cup mushrooms, sliced
1 onion, chopped
½ cup sun-dried tomatoes, sliced
4–6 oz fresh mozzarella, cut into pieces
Fresh basil, chopped
Fresh cilantro, chopped
2–3 tbsp extra-virgin olive oil
Juice of ½–1 lemon
Salt, to taste
Black pepper, to taste
Directions
- Cook the quinoa: Combine 1 cup quinoa + 2 cups water. Bring to a boil, cover, reduce heat, and cook for about 12 minutes, or until the water is absorbed.
Cook the vegetables: Heat olive oil in a pan. Add the onion, zucchini, mushrooms, and sun-dried tomatoes. Cook for about 12 minutes, stirring occasionally. - Add lemon: Finish the vegetables with fresh lemon juice and a little more olive oil if needed.
Combine: Add the cooked quinoa to the vegetables and mix well.
Finish: Fold in fresh mozzarella, basil, and cilantro. Taste and adjust with lemon, olive oil, salt, and pepper.
