Quinoa Salad with Mushrooms and Roasted Garlic Vinaigrette
Quinoa salad with mushrooms and roasted garlic vinaigrette is simple and easy to make, plant-based, and packed with umami flavors perfect for a wholesome meal or as a side dish. This quinoa recipe is vegan and gluten-free.
Servings: 4 people
Calories: 262kcal
Equipment
- Pot
Ingredients
- ½ cup Quinoa
- 200 g Mushroom quartered
- 1 tablespoon Oil olive or coconut
- 1 cup Cucumber diced
- 1 cup Tomato diced
- 1 cup Broccoli florets steamed or microwaved
- 1 cup Sweet corn boiled or microwaved
- 2 tablespoon Cilantro finely chopped
For Roasted Garlic Vinaigrette
- 4 tablespoon Lemon juice
- 2 tablespoon Oil olive or coconut
- 2 piece Dry red chilies or paprika
- 10 cloves Garlic
- 1 teaspoon Italian pizza seasoning
- 1 teaspoon Salt
Instructions
Roasted Garlic Vinaigrette
- To prepare roasted garlic, take a small pan and place it on low flame. Add oil and garlic cloves. Saute the garlic cloves for 2 to 3 minutes or until golden in color. Reserve this oil for use in the next step.2 tablespoon Oil, 10 cloves Garlic
- Chef's Tip: To prevent the garlic cloves from spluttering in oil, make sure to slightly crush the garlic with the back of a knife before adding it to the oil.
- In a blender, add lemon juice (or vinegar), oil reserved from the previous step, dry red chilies (or paprika powder), roasted garlic cloves, Italian pizza seasoning, and Salt, and blend to a smooth, emulsified vinaigrette.4 tablespoon Lemon juice, 2 piece Dry red chilies, 1 teaspoon Italian pizza seasoning, 1 teaspoon Salt
How to cook quinoa?
- Stovetop: Wash and drain the quinoa. Add the drained quinoa and 1 cup of water to a pot. Cover and cook on medium flame for about 12 to 15 minutes or until all the water is absorbed. Set aside to cool.½ cup Quinoa
- Instant pot: Add the quinoa and ¾ cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes. Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork. Let the quinoa cool completely.
Saute the Mushrooms
- In a pan, add oil and quartered mushrooms, and saute for 4 to 5 minutes on medium flame until cooked. Remove from flame and set this aside to cool.1 tablespoon Oil, 200 g Mushroom
Assemble the salad
- In a large boxing bowl, add diced cucumber, steamed broccoli florets, sweet corn kernels, sauteed mushroom, diced tomato, cooked quinoa, and finely chopped cilantro.1 cup Cucumber, 1 cup Tomato, 1 cup Broccoli florets, 1 cup Sweet corn, 2 tablespoon Cilantro
- Add the prepared roasted garlic vinaigrette dressing and mix well. Serve and Enjoy!
Video
Notes
- Boil the frozen corn in hot, salted water or microwave until it becomes tender.
- Steam the broccoli or microwave for 1 to 2 minutes until tender.
- For additional protein, feel free to add grilled paneer, chickpeas, tofu, chicken, or fish.
- Add greens like arugula, kale, spinach or herbs like parsley, etc.
Nutrition
Calories: 262kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 599mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 70mg | Calcium: 58mg | Iron: 2mg