Warm mushroom feta quinoa salad for lunch or dinner

When you are looking for healthy vegetarian food, you often see mushrooms as the main ingredient as it has a great texture and is very versatile. If you’re new to going plant-based, that makes a difference. Our warm mushroom feta quinoa salad has all the mushrooms, nutritious quinoa and greens to keep you fed and healthy. Not only is it easy to make, but you can enjoy it with your braai this weekend.

Warm mushroom feta quinoa salad tips

Your homemade vinaigrette is tangy and a bit sweet to go alongside the hearty salad. Mushrooms don’t just provide that meaty texture but has loads of fibre, as does the quinoa which also has a good amount of plant protein. The greens are fresh, healthy and of course, crunchy to go along with the rest. With the mushrooms, they cook through easily so you don’t need to move them unless they’re buring.

Are you looking for great vegetarian food or a braai side for the weekend? Try our healthy warm mushroom feta quinoa salad.

Warm mushroom feta quinoa salad recipe

Recipe by South African Mushroom Farmers’ Association Course: Main, SideCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Ingredients

• For the vinaigrette

• 1 clove 1 garlic, finely grated

• 100 ml 100 olive oil

• 60 ml 60 red wine vinegar

• 15 ml 15 freshly squeezed lemon juice

• 2 tsp 2 Dijon mustard

• 1 tsp 1 dried oregano

• For the quinoa

• 1 cup 1 uncooked quinoa

• 1¾ cup 1¾ water

• ½ tsp ½ salt

• The rest of the salad

• 300 g 300 mixed salad greens

• fresh dill sprigs

• 1 medium 1 Mediterranean cucumber, sliced

• 4 4 radishes, thinly sliced

• 180 g 180 barrel aged feta cheese, sliced into large chunks

• 400 g 400 white button mushrooms, sliced in half

• olive oil, for cooking

• salt and pepper, to taste

Method

• Preheat braai on medium high heat.
• Place all the vinaigrette ingredients together in a glass jar with a lid. Season well with salt and pepper.
• Shake jar to emulsify and set aside until serving.
• Rinse quinoa well in a fine metal sieve under cool running water.
• Combine the quinoa, water and salt in a medium pot.
• Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
• Remove from the heat and leave covered for 10 more minutes. Fluff with a fork.
• Toss mushrooms in a bowl with a little drizzle of olive oil, salt and pepper.
• Place cut side down onto the braai and cook until lightly charred and just tender.
• In a large mixing bowl combine the salad greens, dill, cucumber and radish.
• Add the warm mushrooms and quinoa.
• Drizzle everything with a little dressing and toss lightly.
• Pile onto a serving platter and finish with feta chunks.
• Serve the salad straight away and enjoy!

Notes

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