Mushroom and Quinoa Salad
This Mushroom and Quinoa Salad is a wholesome and delicious dish that combines earthy mushrooms with protein-packed quinoa, making it both satisfying and nutritious. With sautéed mushrooms, fresh herbs, and a light lemon vinaigrette, it’s perfect for a light lunch or as a side dish to complement any meal.
The quinoa provides a great base, while the mushrooms add depth of flavor. This salad is easy to make, versatile, and can be enjoyed warm or cold, making it a great option for meal prep or a quick weeknight dinner.
Recipe Tips and Tricks:
- Use any type of mushrooms (button, cremini, shiitake) for variety in flavor and texture.
- Toast the quinoa before cooking to enhance its nutty flavor.
- Add a handful of arugula or spinach for extra greens.
- For added protein, top with roasted chickpeas or a fried egg.
- To make this salad gluten-free, ensure the quinoa is certified gluten-free.
Mushroom and Quinoa Salad
A wholesome Mushroom and Quinoa Salad with earthy mushrooms, fresh herbs, and a light lemon vinaigrette for a nutritious dish.
Ingredients
Method
- Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil, add quinoa, cover, and reduce heat. Simmer for 15 minutes or until cooked. Fluff with a fork and set aside to cool.
- While the quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5–7 minutes until tender and browned. Add the onion and garlic, and cook for another 3–4 minutes until fragrant.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine the cooked quinoa, sautéed mushrooms, and fresh parsley. Drizzle with lemon dressing, toss gently, and top with feta cheese if desired.
- Serve warm or cold, as desired.
Notes
For added texture, you can also sprinkle some toasted seeds or nuts (like pumpkin or sunflower seeds) on top before serving.
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