Raw Mushroom Superfood Salad

Fresh mushroom quinoa salad with homemade pickled onions

When you want a light meal that’s friendly to your vegan or vegetarian diet, try our fresh mushroom quinoa salad with pickled onions, avocado and fresh greens.

Raw Mushroom Superfood Salad

Sometimes, you just want a light meal that provides those important nutrients but tastes good and doesn’t make you lethargic. Salads are a great way to get those light meals in and our fresh mushroom quinoa salad with homemade pickled onions is no different. If you want something great for lunch and dinner that’s also friendly to any vegan and vegetarian diet, this is it!

Fresh mushroom quinoa salad assembly

Did you know that white button mushrooms are edible when raw? This salad will show you the way, however, you can still cook them if you want to. The mixture of red and white quinoa adds great texture and important carbs and plant protein. This recipe includes other great greens and fruits like pomegranate which adds zest, nuts and avocado for healthy fats and greens for iron, calcium, vitamin K and more.

You will also make your own pickles but feel free to use your favourite brand, but note that they often include additives you might want to avoid.

When you want a light meal that’s friendly to your vegan or vegetarian diet, try our fresh mushroom quinoa salad with pickled onions.

Fresh mushroom quinoa salad recipe

Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 1 cup 1 mixed red & white quinoa

  • 2 cups 2 vegetable stock

  • ±200 g ±200 derstem broccoli

  • ± 200 g ± 200 cooked spelt

  • 250 g 250 white button mushrooms, sliced

  • 1 1 ripe avocado

  • 50 g 50 baby leafy greens / rocket / watercress / herbs

  • 40 g 40 raw almonds

  • 50 g 50 fresh pomegranate rubies

  • PICKLED ONIONS (make ahead)
  • 1 1 large red onion, very thinly sliced

  • ½ cup ½ water

  • ½ cup ½ apple cider vinegar

  • 1 tbsp 1 maple syrup

  • 2 tsp 2 sea salt


  • Pack the sliced onions into a heat-proof glass jar.
  • In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
  • Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.
  • Rinse the quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
  • Steam the tenderstem broccoli for a few minutes until just tender but still crunchy. Roughly chop and add to a large mixing bowl.
  • Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
  • Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies. Dress with a little olive oil and pickled onion juice just before serving.

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