Introduction
Looking for a nutritious and satisfying meal that’s both delicious and easy to prepare? This Mushroom and Kale Quinoa Salad is my go-to recipe when I want something hearty yet healthy. The combination of earthy mushrooms, nutrient-rich kale, and protein-packed quinoa creates a perfect balance of flavors and textures. What I love most about this salad is how it works both as a main dish or a side, and it’s equally delicious served warm or cold.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 8 oz mushrooms, sliced (cremini or button work best)
- 1 large bunch kale, stems removed and chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup toasted pine nuts
- Salt and freshly ground pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Ingredient Note: Don’t have pine nuts? Toasted walnuts or almonds make excellent substitutes. For a vegan version, simply skip the feta cheese or use a plant-based alternative.
Instructions
- Start by cooking the quinoa. Combine it with vegetable broth in a medium saucepan, bring to a boil, then reduce heat and simmer covered for 15-20 minutes until tender.
- While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another minute until fragrant.
- Push the mushrooms to one side of the pan and add the chopped kale with a splash of water. Cover and cook for 2-3 minutes until the kale is bright green and slightly wilted.
- In a large bowl, combine the cooked quinoa, mushrooms, and kale.
- Drizzle with remaining olive oil and balsamic vinegar, then toss to combine.
- Season with salt and pepper, then top with toasted pine nuts and feta cheese if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 as a main dish, 6 as a side
Recipe Notes
– The key to perfect quinoa is rinsing it thoroughly before cooking to remove any bitterness.
– Make sure not to overcrowd the mushrooms in the pan; they need space to brown properly.
– This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
– For extra flavor, try adding a squeeze of fresh lemon juice just before serving.
– The salad can be served warm, at room temperature, or chilled – it’s delicious all ways!
– To make this recipe more substantial, consider adding roasted chickpeas or grilled chicken.
Mushroom and Kale Quinoa Salad
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 8 oz mushrooms sliced (cremini or button work best)
- 1 large bunch kale stems removed and chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup toasted pine nuts
- Salt and freshly ground pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Start by cooking the quinoa. Combine it with vegetable broth in a medium saucepan, bring to a boil, then reduce heat and simmer covered for 15-20 minutes until tender.
- While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another minute until fragrant.
- Push the mushrooms to one side of the pan and add the chopped kale with a splash of water. Cover and cook for 2-3 minutes until the kale is bright green and slightly wilted.
- In a large bowl, combine the cooked quinoa, mushrooms, and kale.
- Drizzle with remaining olive oil and balsamic vinegar, then toss to combine.
- Season with salt and pepper, then top with toasted pine nuts and feta cheese if using.
