Best 3 Quinoa Mushroom Salad Recipes

Indulge in a culinary delight with our versatile Quinoa Mushroom Salad, a symphony of flavors and textures that will tantalize your taste buds. This wholesome salad showcases the earthy goodness of quinoa, succulent mushrooms, and a medley of fresh vegetables, all harmoniously combined in a tangy vinaigrette dressing. Discover three variations of this delectable dish: a classic rendition with sautéed mushrooms, a vegan version featuring roasted mushrooms, and a gluten-free option that caters to dietary preferences. Each recipe offers a unique twist on this vibrant salad, ensuring a satisfying experience for every palate.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

ASPARAGUS AND SHIITAKE MUSHROOM TERIYAKI QUINOA SALAD RECIPE - (4.3/5)

Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad Recipe - (4.3/5) image

Provided by Mom_s

Number Of Ingredients 12

Ingredients

1 cup quinoa
2 cups water
1/2 tablespoon oil
4 ounces shiitake mushrooms (sliced)
2 tablespoons teriyaki sauce
1/2 teaspoon sesame oil
1/2 pound asparagus (cut into bite sized pieces and steamed)
1/4 cup edamame (blanched)
2 tablespoons teriyaki sauce
1/2 teaspoon sesame oil
1 green onion (chopped)
1 tablespoon sesame seeds (toasted)

Steps:

1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes. 2. Heat the oil in a pan. 3. Add the shiitake mushrooms and saute for a few minutes. 4. Add the teriyaki sauce until it is absorbed, about 1-3 minutes. 5. Add the sesame oil and remove from heat and let cool a bit. 6. Mix everything and serve.

EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD

Edamame, Quinoa, and Shiitake Mushroom Salad image

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

Provided by dicentra

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup fresh lime juice
2 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons hot chili sauce, such as Sriracha
1/2 teaspoon salt
1 cup uncooked quinoa
2 cups frozen shelled edamame (green soybeans)
1 cup chopped shiitake mushroom caps
1/4 cup chopped red bell pepper

Steps:

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

Tips:

For the best flavor, use fresh mushrooms. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to soak them in hot water for at least 30 minutes before using.
If you don't have quinoa, you can use another type of grain, such as brown rice or barley.
To make the salad more flavorful, you can add a variety of herbs and spices, such as thyme, oregano, or cumin.
If you want a creamier dressing, you can add a dollop of Greek yogurt or sour cream.
This salad is a great make-ahead meal. You can make it up to 3 days in advance and store it in the refrigerator.

Conclusion:

This quinoa mushroom salad is a healthy and delicious meal that is perfect for a quick lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. This salad is also very versatile, so you can easily customize it to your liking. Whether you are looking for a light and refreshing meal or a hearty and satisfying one, this quinoa mushroom salad is sure to please.