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mushroom quinoa salad recipe easy
Milica

Mushroom Quinoa Salad Recipe

When it comes to nutritious and flavorful meals, few dishes can compete with a well-prepared salad. One such delightful creation is the mushroom quinoa salad.
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Course: Salad
Ingredients Method

Ingredients
  

For the Salad
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 pound mushrooms , sliced such as cremini, button, or a mix
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup feta cheese, crumbled optional
  • Salt and pepper to taste
For the Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Method
 

Cook the Quinoa
  1. First, rinse the quinoa under cold water to remove any bitterness. Combine the quinoa and vegetable broth in a medium-sized pot. Bring it to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa absorbs all the liquid. Remove from heat, fluff with a fork, and set aside to cool.
Sauté the Mushrooms
  1. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet.
  2. Sauté the mushrooms for about 8–10 minutes, or until they release their moisture and turn golden brown. Season with a pinch of salt and pepper.
  3. Once cooked, remove the mushrooms from heat and let them cool slightly.
Prepare the Vegetables
  1. While the quinoa and mushrooms cool, prepare the other vegetables. Dice the red bell pepper, finely chop the red onion, and halve the cherry tomatoes.
  2. Wash the baby spinach and set it aside. Chop the fresh parsley and basil, which will add a burst of freshness to your salad.
Make the Dressing
  1. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey or maple syrup.
  2. Season the dressing with salt and pepper to taste. Whisk until the ingredients emulsify and create a smooth, well-blended dressing.
Assemble the Salad
  1. In a large salad bowl, combine the cooked quinoa, sautéed mushrooms, diced red bell pepper, chopped red onion, halved cherry tomatoes, and baby spinach. Pour the dressing over the salad.
  2. Gently toss everything together until all ingredients are evenly coated with the dressing.
Add Fresh Herbs and Feta
  1. Next, sprinkle the chopped parsley and basil over the salad. If you enjoy cheese in your salads, add the crumbled feta cheese.
  2. The fresh herbs and cheese enhance the flavors and add a delightful texture to your Mushroom Quinoa Salad.
Season and Serve
  1. Finally, taste your salad and adjust the seasoning with additional salt and pepper if necessary.
  2. Serve the Mushroom Quinoa Salad immediately for the best flavor. Alternatively, refrigerate it for about 30 minutes to allow the flavors to meld together.