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:

1. Use any type of mushrooms (button, cremini, shiitake) for variety in flavor and texture.
2. Toast the quinoa before cooking to enhance its nutty flavor.
3. Add a handful of arugula or spinach for extra greens.
4. For added protein, top with roasted chickpeas or a fried egg.
5. To make this salad gluten-free, ensure the quinoa is certified gluten-free.

Kathie Clane

Mushroom and Quinoa Salad

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Healthy mushroom recipes

Cuisine: Vegetarian

Calories: 219

Ingredients Method Notes

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)

See also  Sautéed Portabella Mushrooms with Wine Sauce

Method

 

1. 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.
2. 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.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. 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.
5. 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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Until you can read, Mushroom and Lentil Shepherd’s Pie