I’ve been on a quinoa kick lately. Today it’s quinoa with mushrooms and scallions. The woodsy flavor of the mushrooms and the mildly pungent kick of the scallions are a great taste combination. Saute the mushrooms until they are a lovely golden brown, add the scallions and a bit of garlic and your kitchen will smell delicious. When the mushrooms are ready, toss with the quinoa, add some walnuts and a bit of salty feta and you’ve got a great salad.
A couple of notes:
I wash my mushrooms. A lot of recipes say to wipe them or brush them but I just don’t think that gets them clean. I’m not talking about soaking them in water – just give them a quick rinse in a sieve and tumble them into a tea towel to dry off. I’ve never had a problem with mushrooms being soggy after washing them.
Cooking mushrooms – You need to start with a hot pan, add a little oil and then add the mushrooms in a layer on the bottom of the pan. Leave the mushrooms over medium high heat and DO NOT touch the mushrooms for 3 minutes. The hardest thing is not touching those mushrooms. They will be making a squeaking noise – this is good – it’s the mushrooms releasing their water and the water being evaporated by the high heat. You’ll be tempted to stir them – but wait. You want them to take on a golden brown color so you need to wait before stirring them. After the 3 minutes stir away. The pan needs to be hot enough to evaporate any water that the mushrooms produce – so keep it on medium high heat. If you cook the mushrooms over low heat they will just stay a beige brown color.
I cooked my mushrooms in two batches so as to not crowd the pan. If you have a really large sauté pan you should be okay but you want the mushrooms to be in a single layer on the bottom of the pan.
Quinoa needs to be rinsed before you cook it. Rinse in a fine mesh sieve to remove the bitter coating.
To prevent quinoa from being mushy – turn out the quinoa onto a baking sheet to cool once it’s finished cooking. This will leave the quinoa delicate and fluffy.
This salad does not need a lot of dressing – it’s very flavorful – so just a small amount of lemon dressing is needed.Print
Quinoa with Mushrooms and Scallions
An earthy, flavorful and filling quinoa salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
- 1 cup quinoa
- 2 cups water
- 1 buillion cube
- 3 cups sliced cremini mushrooms – about 15 medium sized mushrooms.
- 6 to 8 scallions – chopped
- 3 garlic cloves – minced
- 4 twists from a pepper mill.
- 1/3 cup (1 large handful of walnuts)
- 1/3 cup diced or crumbled feta
- 2 tbs minced parsley
- 3 tbs olive oil
- 1/2 lemon – squeezed
- Rinse and cook quinoa as per package instructions. It’s usually a ratio of 1 cup of dried quinoa to 2 cups of water. Add a buillion cube to the water.
- When quinoa is done – turn out on to a baking sheet to cool.
- Heat a sauté pan over high heat – add 1 tbs of olive oil and then the sliced mushrooms. Let brown.
- Once the mushrooms are brown, add scallions, garlic and pepper. Sauté, stirring for a minute or two until the scallions have wilted.
- Add sautéed mushroom mixture to a bowl to cool slightly.
- Add quinoa, walnuts, feta and minced parsley to mushroom mixture and toss.
- Whisk together 2 tbs olive oil and juice from half a lemon. Pour over quinoa and toss to combine.