Quinoa, Spinach and Mushroom Salad Recipe

Name: Quinoa, Spinach and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, pureed; Salt to taste; 2 tablespoons extra virgin olive oil; ⅓ cup buttermilk; Freshly ground pepper

Servings: persons

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, pureed
Salt to taste
2 tablespoons extra virgin olive oil
⅓ cup buttermilk
Freshly ground pepper

1
Place the quinoa in a strainer and rinse several times with cold water.
2
Place in a medium saucepan with 1 1/4 cups water and salt to taste.
3
Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed.
4
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.
5
Transfer to a salad bowl and fluff with forks.
6
Allow to cool.
7
Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl.
8
Whisk together the dressing ingredients and toss with the salad just before serving.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa, Spinach and Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Spinach and Mushroom Salad

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