About the Recipe
This Mushroom and Microgreens Quinoa Salad is a perfect blend of textures and flavors, ideal for a light lunch or a satisfying side dish. It's packed with nutrients and easy to prepare.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
200g mushrooms, sliced (button or cremini)
2 cups microgreens
1/4 cup cherry tomatoes, halved
1/4 cup red bell pepper, diced
1/4 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons fresh parsley, chopped
For the dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard (or) Mustard Microgreens Sauce/Chutney
Salt and pepper to taste
Preparation
Cook Quinoa:
In a medium saucepan, bring the water or vegetable broth to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and water is absorbed.
Remove from heat and let it cool slightly.
Prepare Mushrooms:
While the quinoa is cooking, heat a tablespoon of olive oil in a skillet over medium heat.
Add sliced mushrooms and sauté until golden brown and cooked through, about 5-7 minutes. Set aside.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, combine cooked quinoa, sautéed mushrooms, microgreens, cherry tomatoes, red bell pepper, cucumber, red onion, and crumbled feta cheese (if using).
Pour the dressing over the salad and toss gently to combine.
Garnish and Serve:
Sprinkle chopped parsley on top for garnish.
Serve the Mushroom and Microgreens Quinoa Salad immediately, or refrigerate for up to 2 days. Enjoy!
This salad is not only delicious but also rich in nutrients, making it a perfect addition to your meal repertoire.