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
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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!
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Tips
1 of
7
-
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
2018-07-10T14:11:39Z Helpful (12) -
Elizabeth Lowran
Did the red peppers on top and it was a hit!
2018-08-08T16:26:40Z Helpful (10) -
Dominique Gonzales
This is better as a side dish then main unless you plan on tweaking it with some more protein.
2018-07-04T22:26:49Z Helpful (6) -
ellixia
Oregano makes a great substitute for the thyme if you don’t have any on hand. It really adds to the savoury taste the mushrooms give.
2018-08-05T00:06:58Z Helpful (5)
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