Slow Cooker Quinoa with a rich, risotto-like texture, roasted mushrooms, savory Parmesan, and fresh herbs. It's perfect as a side or main dish and is super low-effort!
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About 30 minutes before the quinoa is done, preheat the oven to 425. Add the mushrooms to a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast the mushrooms for 15-20 minutes until golden brown.
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When the quinoa is done, stir in the cream and Parmesan cheese. It will be thick and a little sticky. Slowly add extra vegetable broth, starting with 1/2 cup. Continue to add vegetable broth until it is creamy, like risotto. Usually I need around 1 cup total but you may need more. Stir in the basil, parsley, and green onions. Season well with salt and pepper. Serve with roasted mushrooms, fresh Parmesan cheese, fresh lemon, and fresh herbs.