Looking for a delicious and healthy salad recipe? Look no further than this Mushroom and Quinoa Salad with Parmesan and Lemon Dressing! Loaded with nutrients, flavor, and texture, this salad is sure to satisfy your taste buds and leave you feeling great.
Ingredients:
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 pound mushrooms, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 4 cups baby spinach
Instructions:
- Rinse the quinoa in a fine mesh strainer under cold running water. Add the quinoa and vegetable broth to a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are browned and tender.
- In a small bowl, whisk together the Parmesan cheese, lemon juice, olive oil, and garlic to make the dressing.
- In a large bowl, combine the cooked quinoa, sautéed mushrooms, and baby spinach. Pour the dressing over the top and toss to combine.
- Divide the salad among four plates and serve immediately.
This image showcases the mushrooms being cooked in the skillet with the olive oil, salt, and pepper. The high heat of the skillet caramelizes the mushrooms and brings out their natural sweetness.
This image displays the finished salad with all the ingredients perfectly combined and tossed in the Parmesan and lemon dressing. The colors of the dish are vibrant and appetizing, making it an ideal choice for a healthy and satisfying meal.
This image showcases the quinoa cooking in the vegetable broth, which adds flavor and nutrients to the dish. The quinoa is cooked until fluffy and tender, making it a perfect base for the salad.
