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Mushroom And Garlic Quinoa Salad

by Merle O'Neal featured in Quinoa Salad 4 Ways

Inspired by damndelicious.net

Ingredients

for 2 servings

  • 2 tablespoons
    olive oil
  • 1 lb
    mushroom (455 g)
  • 1 tablespoon
    dried thyme
  • 1 teaspoon
    salt
  • 3 cloves garlic, minced
  • 1 ½ cups
    vegetable stock (355 mL)
  • 1 cup
    water (235 mL)
  • 1 cup
    quinoa (170 g)
  • cheese, of choice, grated to serve
    Calories 481
    Fat 19g
    Carbs 64g
    Fiber 7g
    Sugar 3g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
  2. 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.
  3. Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
  4. Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
  5. Enjoy!
 

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