Quinoa Spinach And Mushroom Salad Recipes

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QUINOA, SPINACH AND MUSHROOM SALAD



Quinoa, Spinach and Mushroom Salad image

This is almost a classic spinach and mushroom salad, but it's bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 16

3/4 cup quinoa
1 1/4 cups water
Salt to taste
1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
6 white or cremini mushrooms, sliced
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
1 ounce feta cheese, crumbled (1/4 cup, optional)
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk
Freshly ground pepper

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
  • Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 1 gram, TransFat 0 grams

QUINOA WILTED SPINACH SALAD



Quinoa Wilted Spinach Salad image

Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! -Sharon Ricci, Mendon, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

2 cups water
1 cup quinoa, rinsed
1 package (6 ounces) fresh baby spinach, torn
1/2 cup dried cranberries
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 green onion, finely chopped
1/2 cup chopped pecans, toasted

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Nutrition Facts : Calories 171 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY



Mushroom And Garlic Quinoa Salad Recipe by Tasty image

Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb mushroom
1 tablespoon dried thyme
1 teaspoon salt
3 cloves garlic, minced
1 ½ cups vegetable stock
1 cup water
1 cup quinoa
cheese, of choice, grated to serve

Steps:

  • In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
  • Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
  • Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
  • Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams

QUINOA WITH MUSHROOMS



Quinoa with Mushrooms image

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Provided by Jen Cardenas

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
  • Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g

ZESTY SPINACH MUSHROOM SALAD



Zesty Spinach Mushroom Salad image

With flavors of garlic and basil, this homemade dressing comes together in a snap and adds zest as a side to any main dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

4 cups fresh baby spinach
1 cup sliced fresh mushrooms
3 tablespoons olive oil
1 tablespoon cider vinegar
1/2 teaspoon dried basil
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
Dash crushed red pepper flakes

Steps:

  • In a salad bowl, combine spinach and mushrooms. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WARM QUINOA, SPINACH, AND SHIITAKE SALAD



Warm Quinoa, Spinach, and Shiitake Salad image

The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 7

1/2 cup red-wine vinegar
1/3 cup olive oil
Coarse salt and ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
8 ounces feta cheese, crumbled

Steps:

  • Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
  • Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
  • Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

MUSHROOM QUINOA SALAD



Mushroom Quinoa Salad image

Make and share this Mushroom Quinoa Salad recipe from Food.com.

Provided by annh53182

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

85 g quinoa
200 ml vegetable stock
1 tablespoon olive oil
1 shallot, finally chopped
1 garlic clove, chopped
6 mixed mushrooms, sliced
1 -2 springs fresh thyme
3 sun-dried tomatoes, chopped
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
fresh parsley

Steps:

  • Rinse the quinoa in plenty of cold water and place in a medium saucepan. Add boiling vegetable stock and bring back to the boil. Simmer over medium-low heat for 15 minutes until the stock is absorbed and the quinoa is tender.
  • Meanwhile, heat oil in a frying pan and saute onion for 2-3 minutes, add the garlic a fry for another minute. Add sliced mushrooms and season with salt and pepper. Finally, add the thyme leaves. Stir fry the mushrooms for about 5 minutes, or until soft.
  • In a small bowl, mix the cooked quinoa with olive oil, add mushrooms and tomatoes, mix well. Check the seasoning and add more salt or pepper if you like. Scatter fresh parsley on top and serve.

Nutrition Facts : Calories 590.9, Fat 32.1, SaturatedFat 4.3, Sodium 147, Carbohydrate 66.3, Fiber 5.8, Sugar 2.3, Protein 12.7

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  • Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  • Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  • Top salad with mushrooms and bacon, garnish with egg.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

QUINOA PILAF WITH SALMON, SPINACH AND MUSHROOMS



Quinoa Pilaf With Salmon, Spinach and Mushrooms image

This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, www.InnerHarmonyNutrition.com for more gluten-free, low-GI recipes.

Provided by InnerHarmonyNutriti

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 ounces wild salmon fillets
1 tablespoon white wine or 1 tablespoon sake
1 cup quinoa
1 tablespoon olive oil
1/4 large onion, diced
1 garlic clove, minced
7 mushrooms, sliced
3 bunches spinach, roughly chopped
salt
pepper

Steps:

  • Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
  • In the meantime, wash and chop all the vegetables.
  • In a saucepan, place quinoa and 2 cups of water and bring to a boil.
  • Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
  • Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
  • When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
  • Add the vegetables and mix again. Season with salt and pepper.
  • Infuse love into food and serve!

Nutrition Facts : Calories 304.2, Fat 8.6, SaturatedFat 1.2, Cholesterol 16.1, Sodium 232.2, Carbohydrate 38.8, Fiber 9.1, Sugar 2.1, Protein 21.6

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