{"id":80291,"date":"2023-06-09T17:00:15","date_gmt":"2023-06-09T15:00:15","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=80291"},"modified":"2025-12-10T12:57:32","modified_gmt":"2025-12-10T11:57:32","slug":"quinoa-salad-with-roasted-mushrooms","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/quinoa-salad-with-roasted-mushrooms\/","title":{"rendered":"Quinoa Salad with Roasted Mushrooms and Soy-Sesame Dressing"},"content":{"rendered":"

What is this simple and magical quinoa salad<\/strong>! Oven roasted mushrooms, quinoa, spinach and green onions are dressed with a delicious asian-style dressing made with toasted sesame oil, soy sauce, rice vinegar and ginger. This simple and easy quinoa salad recipe is full of plant-based goodness, making it a great choice for anyone following a vegetarian or vegan diet. Full of flavor, this unassuming dish, never fails to satisfy!<\/p>\n

Savory roasted mushrooms add a rich umami element<\/h2>\n

Roasting mushrooms in the oven is a fantastically easy method for preparing mushrooms. They can be roasted like other vegetables at high-heat with a little olive oil and salt. The high, dry heat brings out their umami tasting, savory and meaty flavors making them a pleasure to enjoy as a side dish or added to salads, pasta or other favourite dishes. You can also roast them in the oven prepared in a simple marinade which makes them extra special tasting.<\/p>\n

\"Quinoa<\/p>\n

Tips for roasting mushrooms in the oven<\/h2>\n

Preparing the mushrooms<\/h3>\n

If the mushrooms vary greatly in size, then it is best to halve the medium mushrooms, and quarter the large ones. Any really small mushrooms can be left whole. This will help the difference sizes cook evenly. Plus they will be perfectly bite-sized for the salad. Note: the mushrooms should be brushed clean before cutting them, but NOT washed or rinsed in water.<\/p>\n

Roasting the mushrooms<\/h3>\n

It\u2019s important to use a rimmed baking sheet<\/a> as the mushrooms will release juices. In addition, I like line the baking sheet with parchment paper for easy clean up, plus this makes it easy to transfer the roasted mushrooms to the quinoa salad in one go (by lifting up the corners and transferring to the serving bowl).<\/p>\n

Be sure to spread the mushrooms in a single layer on the baking tray. The mushrooms start to release their moisture in the dry heat after about 10 minutes and their flavour will become more savory as their juices are released. You\u2019ll want to roast them at 425-450\u00b0F \/220-230\u00b0C depending on how brown you would like to get them. The high heat drives out the juices and evaporates it, so they brown quicker.<\/p>\n

For this quinoa salad with roasted mushrooms recipe, I like to roast them at 425\u00b0F\/220\u00b0C so that they lightly brown while also still retaining some of their moisture. If you like a crisper mushrooms, then increase the heat slightly and roast for an extra few minutes.<\/p>\n

How to adapt this mushroom-quinoa salad<\/h2>\n

This quinoa salad makes a terrific main or side dish that can be served warm or a room temperature. Since it incorporates Asian flavours, it also works really well with smoked tofu (I like sesame-almond smoked tofu<\/a> best) which keeps it vegan or roast chicken for anyone wanting to add a non-plant based source of protein. Or is you are looking to add a little crunch try adding a handful of roasted nuts, such as cashews. Or try a handful of julienned or shaved carrot. Another great addition is young soy beans (edamame).<\/p>\n

\"Quinoa<\/p>\n

\"Quinoa<\/p>\n

Looking for other quinoa salad inspiration?<\/h2>\n

Try one of these favourite quinoa salad recipes:<\/p>\n