Warm quinoa salad with garlic mushrooms

This warm quinoa salad was a bit of a ready-steady-cook affair. I’d bought a load of salad stuff for lunch, but then we went out for a walk at Wimpole Hall and had our lunch there. So when I came to make dinner, there was a load of salad ingredients sitting in the fridge and  looking at me accusingly.

And I like salad. Only I prefer to have something hot for dinner. But there was all this salad. And it was cold. What a quandary.

Then I remembered a thing I used to make which is a warm salad. (I had a few versions of it, one of which had these sticky mustardy glazed roasted potatoes on it – must dig out that recipe, it was delish!) Basically, all the things that go in a salad, with something hot on top. Sounds weird, works brilliantly. In my opinion, anyway.

So, a forage through the fridge and cupboards, and a dash of inspiration, and this warm quinoa salad with garlic mushrooms was the happy result. I served the three elements separately, so DH and Kipper could assemble their plates to their liking. DH did as he was told – quinoa on the bottom, salad in the middle, garlic mushrooms on the top. Et voila – warm quinoa salad! Kipper ate hers sequentially – initially said she only wanted the quinoa. Then she agreed to taste a mushroom and asked for “eight more.” Finally, and for the first time in her life ever, she ate a sizeable amount of salad leaves. I think it’s because they were red ones. Usually she avoids uncooked foliage like the plague. Hopefully this is the start of something, and not a one off.

This amount served two adults and a small person, although I suspect that DH and I could have eaten the lot between us without any help. 

I’ve broken the recipe down to its three components, which I hope makes it clearer, although it does now look like a lot of work, which it really isn’t. Enjoy!

Warm Quinoa Salad with garlic mushrooms. A lovely spring supper, this nutty quinoa salad, with crisp leaves, ripe avocado, and warm  garlicky mushrooms, is sure to delight. A nutritious vegan dish with something for everyone!

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Warm quinoa salad with garlic mushrooms

Serves 2 

Course Main Course, Salad
Total Time 45 minutes
Servings 2
Author Helen

Ingredients

For the garlic mushrooms

  • 350 g white mushrooms
  • 20 g butter or non-dairy spread plus extra for greasing the dish
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 0.5 tsp ground black pepper

For the quinoa

  • 100 g quinoa
  • 500 ml water/vegetable stock

For the salad

  • 100 g mixed salad leaves
  • 5-6 cm cucumber
  • 1 romano pepper or use a regular red pepper
  • 6-8 cherry tomatoes
  • 0.5 avocado
  • 2-3 tbsp grated raw beetroot (optional)

Instructions

For the mushrooms

  1. Preheat the oven to 200C. Grease a shallow baking dish.

  2. Quarter the mushrooms and place in the dish. Dot with the butter or non-dairy spread.

  3. Peel and crush the garlic cloves and mix with the olive oil and pepper. Pour over the mushrooms.
  4. Cover with foil, and bake at 200C for 35-40 minutes, stirring halfway. The mushrooms should generate plenty of delicious garlicky liquid.

For the quinoa

  1. Rinse the quinoa well under running water, then place in a pan with the water or stock.
  2. Simmer for 15 minutes, then remove from the heat and leave to stand, covered, for 5-10 minutes. Drain well before serving.

For the salad

  1. Slice the cucumber, pepper and avocado. Halve the cherry tomatoes. Assemble the mixed leaves and other salad ingredients in a bowl.

To serve

  1. Put a serving of quinoa on each plate. Top with salad. Spoon the mushrooms over the top and dress with plenty of the delicious mushroom juices.

Warm quinoa salad with garlic mushrooms. A lovely spring supper, this nutty quinoa salad, with crisp leaves, ripe avocado, and warm  garlicky mushrooms, is sure to delight. A nutritious vegan dish with something for everyone!

2 Comments:

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