Mushroom and Quinoa Salad

This Mushroom and Quinoa Salad is a vibrant, nutrient-packed dish with earthy mushrooms, fluffy quinoa, and a zesty lemon dressing. Perfect for healthy lunches or sides, it’s vegetarian, gluten-free, and bursting with fresh flavors.

Why You’ll Love This Recipe

This Mushroom and Quinoa Salad is a wholesome, flavorful powerhouse that makes healthy eating feel like a treat. Nutty quinoa pairs with savory, sautéed mushrooms and crisp veggies, all tossed in a bright lemon-herb dressing that’s both refreshing and satisfying. Perfect for lunch, a light dinner, or meal prep, this salad is vegetarian, gluten-free, and packed with protein and fiber. It’s quick to make, endlessly customizable, and holds up beautifully in the fridge, making it ideal for busy schedules. Whether you’re a health enthusiast or just love vibrant flavors, this salad’s texture and freshness will keep you coming back for more. Serve it warm or chilled for a versatile, crowd-pleasing dish.

Recipe Tips and Tricks

• Rinse Quinoa: Removes bitterness for a cleaner taste; use a fine-mesh sieve.
• Sauté Mushrooms Well: Cook until golden to enhance umami and avoid sogginess.
• Cool Quinoa Slightly: Prevents wilting fresh veggies when mixing.
• Dress Lightly: Add dressing gradually to avoid overpowering flavors.
• Toast Quinoa: Optional dry toast before cooking for nuttier flavor.
• Taste Dressing: Adjust lemon or olive oil for perfect balance.
• Chop Evenly: Uniform veggie pieces ensure consistent texture.
• Add Greens Last: Keeps herbs and spinach fresh and vibrant.

Yield: 4 Servings

Mushroom and Quinoa Salad

Print

Nutty quinoa salad with savory mushrooms, fresh veggies, and zesty lemon dressing.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

• ¼ cup crumbled feta cheese (optional)
• ¼ cup finely diced red onion
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup uncooked quinoa
• 2 cups chopped baby spinach
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 8 oz cremini or button mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Rinse Quinoa: Rinse quinoa in a fine-mesh sieve under cold water to remove bitterness.
2. Cook Quinoa: Boil 2 cups water; add quinoa, reduce heat, and simmer 12-15 minutes until fluffy. Cool slightly.
3. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
4. Sauté Mushrooms: Heat 1 tbsp olive oil in a skillet; cook mushrooms 5-7 minutes until golden, set aside.
5. Make Dressing: Whisk lemon juice, remaining olive oil, garlic, salt, and pepper in a small bowl.
6. Taste Dressing: Adjust with more lemon for zing or oil for smoothness—find your perfect balance.
7. Combine Veggies: In a large bowl, toss tomatoes, spinach, red onion, and cooled mushrooms.
8. Add Quinoa: Mix in cooled quinoa for a nutty, hearty base.
9. Dress Salad: Drizzle dressing over salad; toss gently to coat evenly.
10. Serve: Sprinkle with parsley and feta (if using); serve chilled or at room temp for a fresh, vibrant meal.

Notes

• Cool quinoa to avoid wilting spinach; spread on a tray to speed up.
• Leftovers make great lunch bowls with added protein or greens.
• Store dressing separately if prepping ahead to keep veggies crisp.
• Perfect for picnics, potlucks, or healthy meal prep.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 264Total Fat 13gSaturated Fat 3gUnsaturated Fat 10gCholesterol 11mgSodium 13063mgCarbohydrates 32gFiber 8gSugar 9gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Quinoa (1 cup, uncooked): Tri-color or white for fluffiness; rinse well.
• Mushrooms (8 oz): Cremini or button for earthy flavor; sliced thinly.
• Cherry Tomatoes (1 cup, halved): Sweet and juicy; grape tomatoes as substitute.
• Spinach (2 cups, chopped): Baby spinach for tenderness; arugula works too.
• Red Onion (¼ cup, finely diced): Adds sharp crunch; shallots for milder flavor.
• Lemon Juice (2 tbsp, fresh): Brightens dish; bottled lacks vibrancy.
• Olive Oil (3 tbsp): Extra virgin for rich, fruity dressing.
• Garlic (1 clove, minced): Fresh for subtle depth; powder as backup.
• Parsley (2 tbsp, chopped): Fresh for color; cilantro or basil as alternatives.
• Feta Cheese (¼ cup, crumbled, optional): Adds tangy creaminess; omit for vegan.

Variations and Substitutions

• Vegan: Skip feta; use nutritional yeast for cheesy flavor.
• Grain Swap: Use farro, couscous, or bulgur instead of quinoa.
• Veggie Add-In: Include cucumber, bell peppers, or roasted zucchini.
• Protein Boost: Add chickpeas, grilled chicken, or tofu for heartiness.
• Gluten-Free: Naturally GF; ensure quinoa and additives are compliant.
• Spicy Kick: Add ¼ tsp chili flakes or diced jalapeño.
• Nutty Crunch: Toss in toasted almonds, walnuts, or sunflower seeds.
• Dressing Twist: Swap lemon for balsamic vinegar or lime juice.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Not recommended; veggies lose texture.
• Serving: Serve chilled or at room temp; refresh with extra lemon.

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Until you can read, Mushroom and Chickpea Stir-Fry