Mushrooms are often included as the primary component in vegetarian dishes due to their remarkable texture and versatility. That’s important to know if you’re just starting out on a plant-based diet. All the mushrooms you can eat, along with quinoa and greens for nutrition, may be found in our warm mushroom feta quinoa salad. Because of how simple it is to prepare, you can have it this weekend during your braai.
Warm mushroom feta quinoa salad suggestions
Your homemade vinaigrette complements the robust salad with its tanginess and little sweetness. Quinoa and mushrooms both give substantial amounts of plant-based protein, and mushrooms provide a meaty mouthfeel while also providing a wealth of fibre. All of the ingredients, including the greens, are fresh, nutritious, and deliciously crispy. Since mushrooms cook quickly and evenly, you won’t need to stir them except they start to burn.
Do you need a weekend braai accompaniment or a terrific vegetarian dish? This warm mushroom feta quinoa salad is a great choice.
Warm mushroom feta quinoa salad recipe
Course: Main, Side
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients
For the vinaigrette
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1 clove garlic, finely grated
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100 ml olive oil
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60 ml red wine vinegar
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15 ml freshly squeezed lemon juice
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2 tsp Dijon mustard
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1 tsp dried oregano
For the quinoa
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1 cup uncooked quinoa
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1¾ cup water
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½ tsp salt
The rest of the salad
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300 g mixed salad greens
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fresh dill sprigs
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1 medium Mediterranean cucumber, sliced
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4 radishes, thinly sliced
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180 g barrel aged feta cheese, sliced into large chunks
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400 g white button mushrooms, sliced in half
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olive oil, for cooking
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salt and pepper, to taste
Method
- Preheat braai on medium high heat.
- Place all the vinaigrette ingredients together in a glass jar with a lid. Season well with salt and pepper.
- Shake jar to emulsify and set aside until serving.
- Rinse quinoa well in a fine metal sieve under cool running water.
- Combine the quinoa, water and salt in a medium pot.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Remove from the heat and leave covered for 10 more minutes. Fluff with a fork.
- Toss mushrooms in a bowl with a little drizzle of olive oil, salt and pepper.
- Place cut side down onto the braai and cook until lightly charred and just tender.
- In a large mixing bowl combine the salad greens, dill, cucumber and radish.
- Add the warm mushrooms and quinoa.
- Drizzle everything with a little dressing and toss lightly.
- Pile onto a serving platter and finish with feta chunks.
- Serve the salad straight away and enjoy!