Quinoa & Mushroom Salad

Quinoa & Mushroom Salad

Mushrooms are almost magical in promoting health benefits. They’re a great source of B vitamins, trace minerals, fiber and protein. Low in carbohydrates and calories they make a great ingredient in weight management meals, they have strong anti-inflammatory and antioxidant properties, boost the immune system, help lower inflammation and cholesterol, and are high in vitamin D. Their frequent consumption (even one button a day) has been linked to a significant decrease in the risk of different types of cancer.

There are many species in existence with numerous compounds within each one that offer unique qualities. Among the most common are white, cremini, portobello, oyster, maitake and reishi. It’s important to remember that mushrooms should be eaten cooked in order to reduce their agaritine content, a potentially carcinogenic substance found in raw culinary mushrooms.

Mushrooms add unique flavors and textures to any meal, their properties can be enhanced when mixed with fresh herbs, vegetables, beans and many more ingredients. Use them to prepare healthy and delicious meals!

Total time: 30min / Serves: 2 portions


  • 1 cup quinoa
  • 2 cups water
  • 1 small onion
  • 2 cups assorted fresh mushrooms (any of your preference)
  • 1 tablespoon extra virgin olive oil
  • 1 pinch Himalayan sea salt
  • 1 pinch ground black pepper
  • 2 cups mixed leafy greens like arugula, baby spinach, kale and watercress.


  1. Pour quinoa and water in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 to 20 minutes). Fluff with a fork.
  2. Pour olive oil in a large skillet over medium-high heat; add diced onion, and sauté until golden.
  3. Add trimmed and sliced mushrooms, salt and pepper and sauté 3 – 4  more minutes.
  4. Stir mushroom mixture into prepared quinoa.
  5. Arrange a bed of salad with the assorted leafy greens on a plate.
  6. Top with the mushroom and quinoa mixture.


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