Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Quinoa with Mushrooms and Scallions


  • 1 cup quinoa
  • 2 cups water
  • 1 buillion cube
  • 3 cups sliced cremini mushrooms – about 15 medium sized mushrooms.
  • 6 to 8 scallions - chopped
  • 3 garlic cloves – minced
  • 4 twists from a pepper mill.
  • ⅓ cup (1 large handful of walnuts)
  • ⅓ cup diced or crumbled feta
  • 2 tbs minced parsley
  • 3 tbs olive oil
  • ½ lemon - squeezed


  1. Rinse and cook quinoa as per package instructions. It's usually a ratio of 1 cup of dried quinoa to 2 cups of water. Add a buillion cube to the water.
  2. When quinoa is done - turn out on to a baking sheet to cool.
  3. Heat a sauté pan over high heat - add 1 tbs of olive oil and then the sliced mushrooms. Let brown.
  4. Once the mushrooms are brown, add scallions, garlic and pepper. Sauté, stirring for a minute or two until the scallions have wilted.
  5. Add sautéed mushroom mixture to a bowl to cool slightly.
  6. Add quinoa, walnuts, feta and minced parsley to mushroom mixture and toss.
  7. Whisk together 2 tbs olive oil and juice from half a lemon. Pour over quinoa and toss to combine.