Name: Mushroom and Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup quinoa; 2 cups vegetable broth (or water); 2 tablespoons olive oil; 1 pound mushrooms, sliced; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil (for dressing); Salt and pepper, to taste; 1/4 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled (optional)

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.

Yield: 4 servings

Mushroom and Quinoa Salad

A wholesome Mushroom and Quinoa Salad with earthy mushrooms, fresh herbs, and a light lemon vinaigrette for a nutritious dish.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 cup quinoa
2 cups vegetable broth (or water)
2 tablespoons olive oil
1 pound mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil (for dressing)
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)

Instructions

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 219Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 8mgSodium 502mgCarbohydrates 20gFiber 4gSugar 5gProtein 7g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.