Mushroom Quinoa Salad
Elevate your salad game with this hearty and nutritious Mushroom Quinoa Salad, a perfect balance of earthy, zesty, and savory flavors. Packed with fluffy quinoa, sautéed baby bella mushrooms, fresh spinach, and a bright kick of freshly squeezed lemon juice, this recipe is a powerhouse of wholesome ingredients. The optional sprinkle of parmesan adds a creamy, umami touch to complement the tender garlic-infused mushrooms. Quick and easy to prepare in just 30 minutes, this versatile dish can be served warm or chilled, making it ideal for lunch, dinner, or meal prep. Healthy, delicious, and bursting with flavor, this Mushroom Quinoa Salad is sure to satisfy your craving for a light yet satisfying meal.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 cups spinach (fresh)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon parmesan cheese (grated, optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse 1 cup of quinoa in a fine mesh strainer under cold running water to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Once cooked, remove the quinoa from the heat, fluff it with a fork, and let it cool to room temperature.
While the quinoa cools, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 8 ounces of sliced baby bella mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add 2 cloves of minced garlic to the mushrooms and cook for 1 minute until fragrant. Remove from heat.
In a large bowl, combine the cooked quinoa, sautéed mushrooms, 2 cups of fresh spinach, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of grated parmesan cheese (if using), 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Toss the salad well to combine all the flavors. Taste and adjust seasoning if needed.
Serve immediately as a warm salad, or refrigerate for 20-30 minutes to serve as a chilled dish.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
