Friday, June 6, 2014

Mushroom, Spinach Quinoa Salad

This recipe for Mushroom, Spinach and Quinoa Salad is similar to a classic spinach salad with the added bulk and protein from the quinoa and sliced almonds. Additionally, this salad is naturally gluten, soy and dairy free and super easy to make. I have served this salad warm, room temperature or straight from the refrigerator. Works great as a side dish or can be a complete vegetarian meal. Truth be told I have also been known to eat this for breakfast as well!



Ingredients: Salad

  • 3/4 cup quinoa Note: I used the red quinoa for this recipe but you can use the plain light colored as well
  • 11/4 cups water
  • Salt to taste
  • bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
  • 6  large white mushrooms, sliced
  • 1/3 cup sliced or slivered almonds
  • tablespoons chopped fresh parsley
  • 2 scallions, sliced

Ingredients for dressing:
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. 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.
  2. 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.
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This recipe was shared at: Allergy-Free Wednesday, 
This recipe was shared at : Full Plate Thursday, 
This recipe was shared at Gluten Free Wednesday's :


  1. This looks so good! Will make it tonight!

  2. I've been seeing your recipes on a few food parties. They look really wonderful. I would love it if you brought a few by Foodie Friday today:

  3. What a great Salad this looks delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

  4. I made this today adding a tangy apple! Really good!