Mushroom Quinoa Salad
Quinoa is one of the oldest and most nutritious ingredients, used by the people of the Andes for thousands of years. In recent years, quinoa has become increasingly popular worldwide as it is high in protein, gluten-free and easily digestible. This mushroom quinoa salad offers a perfect balance between nutritious and flavorful ingredients. The sautéed mushrooms add a deeper, earthy flavor to the dish, while the lemon brings freshness. The recipe can be easily varied with different vegetables or spices, so you can always create a unique and varied dish.
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Ingredients for this recipe
Servings: 2
150
g
Quinoa
300
ml
Water
200
g
Mushrooms (button or shiitake)
2
tbsp
Olive Oil
2
cloves
Garlic
2
tbsp
Fresh Parsley (chopped)
1
tbsp
Lemon Juice
1
tsp
Salt
1
pinch
Black Pepper
30
g
Parmesan Cheese (optional)
50
g
Arugula
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Preparation Steps
1
Thoroughly rinse the quinoa under cold running water, then place it in a saucepan with the water and a pinch of salt.
2
Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Let it cool.
3
Meanwhile, clean the mushrooms and slice them thinly.
4
In a skillet, heat the olive oil and sauté the mushrooms over medium heat for about 5-7 minutes, until golden brown.
5
Add the minced garlic and sauté for another 1-2 minutes, then remove from heat.
6
In a large bowl, combine the cooked quinoa, sautéed mushrooms, fresh parsley, and arugula.
7
Drizzle with lemon juice, and season with salt and pepper to taste.
8
If desired, sprinkle with grated Parmesan cheese and serve immediately.
