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Close up of warm quinoa salad in a white bowl with fresh herbs

Quinoa Kale Mushroom Salad

Naturopath Lauren Glucina
Warm Quinoa Kale Mushroom Salad – a quick and healthy, protein rich dinner that taste better the next day for lunch.
Serves 4.
4.84 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Vegan, Vegetarian
Servings 4
Calories 232 kcal

Ingredients
  

  • 1 cup quinoa
  • 200 gm wild spinach or Cavelo Nero variety of kale
  • 400 gm mushrooms brushed clean and sliced
  • Coconut or olive oil
  • A little crushed garlic
  • Zest of 1 lemon
  • Himalayan salt
  • Pepper

OPTIONAL, TO FOLD THROUGH:

  • 1/3 cup organic sundried tomatoes

Instructions
 

  • If using spinach, wash and finely chop, if using kale, remove the hard stems then wash and finely chop. Set aside in a colander to drain the excess water off.
  • Rinse quinoa well and drain. Add to a pot and cover with about double the amount in water (or vegetable stock for a lovely rich flavour). Bring to the boil, reduce to a simmer, cook till soft. When done, turn off the heat and leave the lid on to keep warm.
  • Meanwhile heat a large pan over medium heat, add a little oil and throw in the spinach or Cavelo Nero and toss around till wilted down, sprinkle over pinch of pink Himalayan salt and when done set aside in a serving dish.
  • Next pan fry mushrooms in same pan with a drizzle of oil till a bit of colour develops and squeeze over a little garlic.
  • You will need to do this in two batches. When done add to the serving dish.
  • Now add the cooked quinoa and gently mix through, sprinkle over the zest and serve.

Notes

As a delicious variant, try folding through sundried tomatoes and braised fennel. There is a simple recipe for braised fennel here (bottom of the post).

Nutrition

Calories: 232kcal
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