Quinoa Salad with Roasted Mushrooms and Soy-Sesame Dressing
Easy, tasty quinoa salad with roasted mushrooms, spinach and green onions in an Asian-style dressing. Enjoy as a vegan or vegetarian main for two or side for four.
Course
Salad
Category
Asian
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4as side
Calories231kcal
AutorElle
Ingredients
For the salad:
1/2cupquinoa,rinsed (100 g)
1cupwater(250 ml)
450gcremini mushrooms,quartered or halved (depending on size)
1tablespoonsolive oil
sea salt,to taste
100gbaby spinach(3-4 handfuls)
2green onions,thinly sliced
Toasted sesame seeds,to garnish
For the dressing:
2tablespoonstoasted sesame oil
2,5tablespoonsunseasoned rice vinegar(Japanese)
1tablespoonsoy sauce(or tamari)
1/2tablespoonfinely grated peeled ginger
1garlic clove,minced
1teaspoonfreshly squeezed lemon juice
1/2tablespoontahini(well-stirred)
1/2tablespoonpure maple syrup
Sea salt and freshly ground pepper,to taste
Method
In a saucepan, add the quinoa and water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15-20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Set aside to cool.
Meanwhile prepare the mushrooms: Preheat the oven to 425°F / 220 °C (200°C fan-assisted) and line a large rimmed baking sheet with parchment paper (the rim is important, as the mushrooms release their juices while roasting).
Transfer the mushrooms to the prepared baking sheet. Drizzle the olive oil over them and sprinkle with a little salt. Toss until the mushrooms are evenly coated. Spread in an even layer, without crowding, and roast until the mushrooms are tender and somewhat reduced in size, about 15 to 18 minutes, tossing after 10 minutes.
Meanwhile, in a small bowl, combine the dressing ingredients (oil, vinegar, soy sauce, ginger, garlic, lemon juice, tahini and maple syrup). Whisk until combined and season with salt and pepper.
In a large serving bowl, add the quinoa, roasted mushrooms and green onions. Pour over the dressing and toss until well combined. Add the spinach and gently toss again until incorporated. Sprinkle with sesame seeds and serve. Enjoy!
Notes
Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole.