Three-Mushroom-and-Quinoa Salad Recipe

Name: Three-Mushroom-and-Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 2 teaspoons finely grated lemon zest; 1/4 cup freshly squeezed lemon juice; 1 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 small onion, very finely chopped; 3 cups quinoa; 1 quart vegetable broth; 1 pound cremini mushrooms, thinly sliced; 1 pound portobello mushroomsstems discarded, caps thinly sliced; 1 pound hen-of-the-woods mushrooms, torn into large pieces; 3 cups coarsely chopped flat-leaf parsley leaves

Servings: persons

1/2 cup pine nuts
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 small onion, very finely chopped
3 cups quinoa
1 quart vegetable broth
1 pound cremini mushrooms, thinly sliced
1 pound portobello mushroomsstems discarded, caps thinly sliced
1 pound hen-of-the-woods mushrooms, torn into large pieces
3 cups coarsely chopped flat-leaf parsley leaves

1
Preheat the oven to 375.
2
On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden.
3
Transfer the pine nuts to a very large bowl.
4
In a small bowl, combine the lemon zest and lemon juice.
5
Whisk in 1/2 cup of the olive oil and season with salt and pepper.
6
In a large saucepan, heat 2 tablespoons of the olive oil.
7
Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes.
8
Add the quinoa, broth and 1 cup of water and bring to a boil.
9
Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
10
In a large skillet, heat 2 tablespoons of the olive oil.
11
Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes.
12
Transfer the mushrooms to the bowl with the toasted pine nuts.
13
Add another 2 tablespoons of oil to the skillet.
14
Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl.
15
Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl.
16
Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
17
Stir the cooled quinoa, lemon dressing and chopped parsley into the mushrooms and toss well.
18
Season the salad with salt and pepper and serve.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup pine nuts, 2 teaspoons finely grated lemon zest, 1/4 cup freshly squeezed lemon juice, 1 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Three-Mushroom-and-Quinoa 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.

That's it — enjoy your meal!

Three-Mushroom-and-Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions