QUINOA, SPINACH AND MUSHROOM SALAD
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
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
MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY
Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
- Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
- Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
- Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams
SWISS CHARD, MUSHROOM, AND QUINOA SALAD
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, while the mushroom offers up an earthy taste in this savory lunchtime dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.
- Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.
Nutrition Facts : Calories 252 g, Cholesterol 3 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 666 g
ASPARAGUS AND SHIITAKE MUSHROOM TERIYAKI QUINOA SALAD RECIPE - (4.3/5)
Provided by Mom_s
Number Of Ingredients 12
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.
ROASTED CAULIFLOWER AND MUSHROOM QUINOA SALAD IN BALSAMIC VINAIGRETTE
Steps:
- Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered. Mix everything and enjoy. Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
SWISS CHARD, MUSHROOM, AND QUINOA SALAD
Steps:
- In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.
- Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.
- To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.
- Nutrition Information
- (Per Serving)
- Calories: 252
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Cholesterol: 3mg
- Carbohydrates: 38g
- Protein: 1g
- Sodium: 666mg
- Fiber: 5g
EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD
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
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.
MUSHROOM QUINOA SALAD
Make and share this Mushroom Quinoa Salad recipe from Food.com.
Provided by annh53182
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the quinoa in plenty of cold water and place in a medium saucepan. Add boiling vegetable stock and bring back to the boil. Simmer over medium-low heat for 15 minutes until the stock is absorbed and the quinoa is tender.
- Meanwhile, heat oil in a frying pan and saute onion for 2-3 minutes, add the garlic a fry for another minute. Add sliced mushrooms and season with salt and pepper. Finally, add the thyme leaves. Stir fry the mushrooms for about 5 minutes, or until soft.
- In a small bowl, mix the cooked quinoa with olive oil, add mushrooms and tomatoes, mix well. Check the seasoning and add more salt or pepper if you like. Scatter fresh parsley on top and serve.
Nutrition Facts : Calories 590.9, Fat 32.1, SaturatedFat 4.3, Sodium 147, Carbohydrate 66.3, Fiber 5.8, Sugar 2.3, Protein 12.7
QUINOA MUSHROOM SALAD
Steps:
- Mince onions and saute in olive oil. Add spices. Add quinoa and stir to coat with oil. Add stock, bay and s&p. Bring to boil. Reduce heat, cover and cook until liquid is absorbed. Chop mushrooms. Saute in oil. Add thyme and s&p. Finish with vinegar. Mix mushrooms into quinoa. Serve warm or at room temperature.
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