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
Preparation
- In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
- 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.
- Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
- Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
- Enjoy!
Tips
1 of
4
-
Elizabeth Lowran
Did the red peppers on top and it was a hit!
3 months ago Helpful (6) -
tracys
If you start the quinoa at the same time as the mushrooms, it takes half the time. I serve mine with fresh chopped red pepper and avocado for some crunchiness and more deliciousness
4 months ago Helpful (6) -
Dominique Gonzales
This is better as a side dish then main unless you plan on tweaking it with some more protein.
4 months ago Helpful (4) -
Žeňa Laver
My first time eating Quinoa and it was good👍🏻
4 months ago Helpful (2)
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