Mushroom Quinoa Salad
This mushroom quinoa salad is super versatile and can be served as a warm salad, side dish or a main dish. It is full of flavors and packed with all essential amino acids contained in gluten-free quinoa. Make it today and enjoy every bite!
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Servings: 4
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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