Ingredients for Mushroom Quinoa Salad
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 8 ounces mixed mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons fresh parsley, chopped
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How to Make Mushroom Quinoa Salad
- Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh sieve.
- Combine the rinsed quinoa and 2 cups of boiling vegetable broth in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and sauté for 2-3 minutes until softened.
- Add 2 cloves of minced garlic and sauté for another minute until fragrant.
- Add 8 ounces of sliced mushrooms (cremini, button, or shiitake work well) and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Stir in 1 teaspoon of fresh thyme leaves.
- Continue to sauté the mushrooms for about 5 minutes, or until they are tender and slightly browned.
- In a large bowl, combine the cooked quinoa, sautéed mushrooms, 1/2 cup of chopped tomatoes, and 1 tablespoon of olive oil.
- Gently toss to combine. Season with additional salt and pepper to taste.
- Garnish with 2 tablespoons of chopped fresh parsley and serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
21g
Carbs
22g
