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portobello-mushroom-quinoa-salad-recipe

Portobello Mushroom Quinoa Salad Recipe

A hearty and healthy vegan salad featuring portobello mushrooms and quinoa.
5 from 1 vote
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup quinoa rinsed
  • 2 cups water
  • 4 portobello mushrooms cleaned and sliced
  • 2 tablespoon olive oil
  • 1 lemon juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh parsley chopped

Instructions 

  1. 1. Cook quinoa: In a saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
  2. 2. Roast mushrooms: Preheat oven to 400°F (200°C). Place sliced mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes.
  3. 3. Assemble salad: In a large mixing bowl, combine cooked quinoa, roasted mushrooms, cherry tomatoes, parsley, and lemon juice. Toss well.
  4. 4. Serve: Divide the salad into bowls and serve immediately.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 400mg | Potassium: 700mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg

Keywords

Salad, Vegan
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