Quinoa Mushroom Salad Recipes

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MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY



Mushroom And Garlic Quinoa Salad Recipe by Tasty image

Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb mushroom
1 tablespoon dried thyme
1 teaspoon salt
3 cloves garlic, minced
1 ½ cups vegetable stock
1 cup water
1 cup quinoa
cheese, of choice, grated to serve

Steps:

  • In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
  • Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
  • Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
  • Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams

QUINOA WITH MUSHROOMS



Quinoa with Mushrooms image

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Provided by Jen Cardenas

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
  • Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g

QUINOA, SPINACH AND MUSHROOM SALAD



Quinoa, Spinach and Mushroom Salad image

This is almost a classic spinach and mushroom salad, but it's bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 16

3/4 cup quinoa
1 1/4 cups water
Salt to taste
1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
6 white or cremini mushrooms, sliced
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
1 ounce feta cheese, crumbled (1/4 cup, optional)
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk
Freshly ground pepper

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
  • Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 1 gram, TransFat 0 grams

MUSHROOM QUINOA SALAD



Mushroom Quinoa Salad image

Make and share this Mushroom Quinoa Salad recipe from Food.com.

Provided by annh53182

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

85 g quinoa
200 ml vegetable stock
1 tablespoon olive oil
1 shallot, finally chopped
1 garlic clove, chopped
6 mixed mushrooms, sliced
1 -2 springs fresh thyme
3 sun-dried tomatoes, chopped
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
fresh parsley

Steps:

  • Rinse the quinoa in plenty of cold water and place in a medium saucepan. Add boiling vegetable stock and bring back to the boil. Simmer over medium-low heat for 15 minutes until the stock is absorbed and the quinoa is tender.
  • Meanwhile, heat oil in a frying pan and saute onion for 2-3 minutes, add the garlic a fry for another minute. Add sliced mushrooms and season with salt and pepper. Finally, add the thyme leaves. Stir fry the mushrooms for about 5 minutes, or until soft.
  • In a small bowl, mix the cooked quinoa with olive oil, add mushrooms and tomatoes, mix well. Check the seasoning and add more salt or pepper if you like. Scatter fresh parsley on top and serve.

Nutrition Facts : Calories 590.9, Fat 32.1, SaturatedFat 4.3, Sodium 147, Carbohydrate 66.3, Fiber 5.8, Sugar 2.3, Protein 12.7

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