Quinoa-Mushroom Salad

Recipe adapted from Chef Koren Grieveson, Avec, Chicago


Yields: 2 servings


½ cup red quinoa
1½ cups water
4 tablespoons extra-virgin olive oil, divided
1 cup Maitake mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)
6 shiitake mushroom caps, thinly sliced
1 tablespoon roughly chopped dill
5 leaves flat-leaf parsley
5 thin slices of red onion
½ apple, thinly sliced
1 tablespoon finely-grated Parmesan cheese
1 tablespoon sherry vinegar
Salt and freshly ground pepper


  1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
  2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitke mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.
  3. Add the dill, parsley, onion apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.


Tags: , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>