Maple Mushroom-Chestnut Quinoa

Recipes with Maple Syrup / Rice and Cereals

Recipe — Chestnut, Mushroom and Maple Quinoa
4 portions
Metric Imperial


  • 4 cups quinoa
  • 8 cups chicken stock
  • 1/2 cup butter
  • 6 oz fresh chestnuts (or canned), roughly chopped
  • 4 cups fresh mushrooms, quartered
  • 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
  • 4 green onions, chopped
  • 1/4 cup fresh rosemary, chopped
  • Salt and pepper, to taste


  1. In a strainer, rinse quinoa under running water, and transfer into a large casserole.
  2. Add chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes until all liquid has been absorbed. Set aside.
  3. In a frying pan, melt butter over high heat, add chestnuts, mushrooms and maple syrup, and sauté for 3 minutes stirring constantly.
  4. Add the remaining ingredients, reduce heat, cook for 2 before adding to quinoa. Serve.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Rice and Cereals Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.