This mushroom quinoa salad is one of my favorite quinoa recipes. It is full of flavors from sautéed onions and mushrooms and packed with all essential amino acids contained in gluten-free quinoa. Super filling, warm and comforting, this salad can hold its own as a main dish!
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When I traveled to Peru in 2018, I learned that quinoa was one of the staple foods of the Incas. It is no surprise that the wise Incas relied on “the mother grain’s” healing properties such as protein, calcium, iron, Vitamin E, to name just a few, to keep them strong and healthy.
What is Quinoa?
Quinoa is a gluten-free whole grain that has grown in the South American Andes for thousands of years. It has more calcium than milk and is higher in fat content compared to any other grain. Quinoa is also a complete protein source that contains all essential amino acids. It is one of the most popular grains with all grain lovers and is especially suitable for gluten-free, vegetarian and plant-based lifestyles.
How to Cook Quinoa
This superfood grain is very simple to prepare. All you need to do when cooking quinoa is to add water or broth to quinoa, bring to boil, turn down the heat, cover and cook for about 15-20 minutes.
You may also cook quinoa in a rice cooker, if you have one. You will know that quinoa is cooked when each grain is translucent and shows the white germ.
As with most whole grains, it is recommended to pre-soak quinoa for a few hours or overnight before cooking. Soaking removes saponins, phytates and enzyme inhibitors and makes it more digestible and easier to absorb minerals.
How to Properly Soak Quinoa
To properly soak quinoa, follow these steps:
- Put quinoa into a strainer and rinse under cold running water.
- Transfer into a large bowl and cover with warm water (2 cups water : 1 cup quinoa)
- Soak uncovered at room temperature for a few hours or overnight. You can soak quinoa in the morning and cook it for dinner the same day.
- Lastly drain and rinse it again in a strainer before cooking.
What to Add to Quinoa for Flavor
Quinoa has a nutty flavor and is somewhat bland on its own. What compliments quinoa in this recipe are the sautéed onions and mushrooms. Combining these with quinoa and adding the crème fraîche results in a flavorful, hearty dish with the perfect creamy texture.
Quinoa combines well with kale and spinach, so you could add either of these to the creamy mushroom sauté in this recipe and have yourself a mushroom spinach quinoa salad or a mushroom kale quinoa salad.
Key Ingredients for the Mushroom Quinoa Salad
- Quinoa: any color quinoa will work for this salad. To save yourself time, buy it pre-soaked. I recommend this brand of pre-soaked quinoa.
- Mushrooms: portobello, shiitake (my favorite!) or other mushrooms of your choice will work.
- Onion: a small sized yellow onion is used for sautéing.
- Avocado Oil: I love the Chosen Foods 100% pure avocado oil and use it in my everyday cooking.
- Crème Fraîche: adds to the flavor and creates a creamy texture. I like the French Cultured Cream by Bellwether Farms.
- Fresh Herbs: cilantro, parsley, dill or any other favorite herb will work great as garnish.
How to Make This Mushroom Quinoa Salad
This warm salad comes together in about 35 minutes, including prep time. You will need to cook the quinoa separately in a pot and time it so it is ready around the same time as the creamy mushroom sauté. While the quinoa is cooking, you will need to dice the onions, slice the mushrooms and start sautéing them in a pan. From there, it is just a matter of adding the crème fraîche and serving.
Ingredients include quinoa, avocado oil, mushrooms, onion, crème fraîche and fresh cilantro or any other herb of choice.
How Long will this Mushroom Quinoa Salad last?
This salad will last in the refrigerator for about 3 days. Make sure to let the leftovers cool off completely before placing in the fridge. I do not recommend freezing this salad.
More Recipes You’ll Love
- Creamy Shredded Carrot Salad – has a warm variation
- Buttermilk Skillet Cornbread – great for potlucks
Mushroom Quinoa Salad
Ingredients
- 1 cup of dry pre-soaked quinoa
- 1 small sized yellow onion, diced
- 3 tbsp of avocado oil
- 4 cups of mushrooms of choice, halved and then sliced into ¼ inch thick pieces
- 2 cups fresh spinach or kale (optional)
- 1 tbsp of crème fraîche
- 2 tbsp chopped fresh cilantro or parsley for garnish
- salt and pepper to taste
Instructions
- Combine 1 cup of quinoa with 2 cups of water or broth in a pot. Cook according to instructions.
- Meanwhile, heat 2 tbsp of avocado oil over medium heat in a pan and add diced onions.
- When onions are lightly golden/caramelized, add 1 tbsp of avocado oil and sliced mushrooms to the pan. Lower the heat and sauté for about 10 minutes stirring from time to time until the mushroom liquid has evaporated.
- Add crème fraîche to the pan, followed by salt and pepper, stir gently to coat the cooked mushrooms with crème and cover.
- Fluff the cooked quinoa with a fork, transfer to serving bowls and add creamy mushroom mixture on top.
- Add cilantro or parsley for garnish and serve.
Notes
- For a vegan variation, substitute crème fraîche with your favorite dairy-free pesto.
- I like to serve this warm salad with my favorite Chipotle Bitchin’ Sauce on the side, for some extra heat.
- To clean mushrooms, lightly rinse them under cold water and pat dry with a paper towel. Avoid soaking mushrooms as they will absorb water like a sponge and not turn golden brown when you sauté them.
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