Mushroom & Walnut Quinoa + Fried Egg Print Recipe Print Recipe

I could eat this every day. I tried. Then my husband the, “I hate quinoa” guy devoured every container I had made, which was stored in the fridge. The flavor of the mushrooms combined with the crunch and nuttiness from the walnuts, then topped with a fried egg. Oh my goodness, hello healthy comfort, I think I love you.

I’ll be making this again tomorrow and will be tripling the batch. Leftovers.

This is the first recipe I had tried from the famous Cannelle et Vanille. Given that I have at least 10 others bookmarked, it looks like I better get cooking.

Cannelle et Vanille has been my inspiration since the beginning. Her photography and styling is perfection (even the imperfections) – I’m constantly scrolling through the pages looking for inspiration for recipes, styling and of course photography. She’s also an lovely writer, who as I can can tell loves her family more than anything. So sweet. Plus, she’s gluten-free!

If you haven’t already, go check out Cannelle et Vanille and then quickly run to the store so you can make this recipe. You won’t be sorry.

Note: I made the dairy-free version of her recipe, omitting mascarpone.

Mushroom & Walnut Quinoa with a Fried Egg

PRINT Recipe

{Recipe adapted from Cannelle et Vanille}


  • 2 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup shiitake mushrooms
  • 1 cup quinoa, rinsed
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • 1 Tablespoon walnuts, chopped
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon chives, chopped
  • salt + pepper
  • Eggs


In a medium pan, heat the olive oil and saute the garlic and mushrooms on medium heat for approximately 2-3 minutes. Add in the quinoa and stir for about a minute before adding the chicken stock. Season with salt and bring to a boil. Reduce the heat – simmer and cover for about 15 minutes.

Remove your pan from the heat and add walnuts, parsley and chives.

For the egg, gently cook in a little bit of olive oil and then serve on top of the quinoa. Season with salt + pepper.


My new love. Eggs.

{Created and Photographed by With Style and Grace}

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  • Kris

    Yep, this one is going on the recipe roster for this week!

  • Eat Drink Pretty

    Gorgeous photos! I am a new fan of quinoa since taking a cooking class not long ago. I hadn’t thought of incorporating it into breakfast! Will definitely be trying this.

  • claire Gallam

    YUM!!! And what a gorgeous photo 🙂

  • karen @ our slo house

    Okay. I’ve always been a bit skeptical of quinoa, even though I know how good it is for you. But your photos and your words have inspired me to try it.

    Do you think I could substitute almonds for walnuts? (I can’t stand walnuts…)

  • Nicole Dascenzo Reid


    This looks delicious! However, there are people in my household who are not fans of mushrooms (not me! I love them!). Any suggestions on what to substitute?


  • Liren

    This is my kind of dish. I made quinoa last week, and my previously doubting husband enjoyed it just as much as I did, too!

  • Anita Menon

    The food looks delicious. I haven’t tried quinoa ever or anything gluten free. Your blog is an inspiration to try both. Beautiful photos..Hope you are feeling well.

  • With Style and Grace

    hey dear! maybe try asparagus or zucchini? Or perhaps spinach. Let me know if you need other suggestions, maybe something that isn’t green 🙂

  • Tracy

    Holy lords, that looks delicious!! :O I’m bookmarking you right now! ,o)

  • Abe

    just made this for dinner and it was delish! I added some kale and seasoned it with a little soy. Thanks Lisa, keep up the good work!!

  • Mushrooms Canada

    I love this! I could probably eat it everyday as well…. plus it also helps that it is relatively simple to prepare! Thanks for sharing.
    – Brittany

  • terrence

    this recipe blows my mind – i have now cooked it two days in a row! single handedly, this meal has sparked my interest to cook! and that’s a big thing to say, considering that i live in the food mecca of the world (nyc). thanks for sharing, lisa. keep up the good work so other latent chefs can too become inspired! prost!

  • Melissa

    I love quinoa!

    I like to blacken peppers & onions then cook them & quinoa in chicken broth. I also like to add peanuts/almonds & craisins in there half way before the quinoa is done. SO YUM with a little lime juice on top.

    Penelope loves it, too!

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  • Dd

    i’ve made it twice this week already! once with fried egg and another time with fish. very tasty and simple, mushrooms are so good with it! thanks for posting!

  • Jessica

    I’m trying it this week it look absolutely delicious. Your 2 for 2 with recipes thus far at my house…I’m so glad your keeping the ball rolling for healthy food for my family,

  • Susan

    I made it, doubled up on the shrooms and it’s awesome.

  • Brian @ A Thought For Food

    I’m so glad you tweeted this again because I’m not sure I knew you back in early May ’11 😉 I’m in love with this recipe. IN LOVE! The texture, especially the creaminess of that egg yolk. It’s perfection!

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  • Housedoctordavid

    To avoid becoming allergic to the eggs ,vary your breakfasts.

  • JulieD

    Love this!! It does look so comforting!