quinoa harvest salad in a portobella mushroom

We all know the benefits of quinoa, but if you need a refresher review my food blog: Quinoa: South American Superfood!

This quinoa harvest salad with grilled portobello mushrooms is a great summer meal. It can be used as a light meal, as a salad starter, or you can even build a bigger meal with it by adding grilled poultry or a meat of your choice.

Checkout other options posted under Melissa’s Modifications below!

To Healthy Eating!

Melissa

Quinoa Harvest Salad in a Roasted Portobello Mushroom

A versatile quinoa salad filled with sweet apples, nuts, and dried fruit that can be layered over chicken breast, burgers, or (as I used) a grilled portobello mushroom, keeping the recipe vegan/vegetarian.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course First Course to Meal, Main Dish
Cuisine South American
Servings 4 People

Ingredients
  

  • 1 cups quinoa Cooked, any variety you wish
  • 1/2 cup Cranberries Dried
  • 1/2 cup Walnuts Chopped
  • 2 small Apples Gala
  • 1/4 cup Mint leaves Fresh, or you can replace with your favorite herbs
  • Juice lemon
  • 1 Tbsp olive oil Increase or decrease depending on your taste. You could use other oils as well: salad, sunflower, avocado, coconut, etc.
  • 1 Tbsp Apple Cider Vinegar

Grilled Portobello Mushrooms

  • 4 large Portobello Mushrooms Cleaned & remove stem
  • 1 Tbsp olive oil Or you can use a little veggie broth or liquid aminos to sautè
  • garlic powder To taste
  • Himalayan Pink Salt & Pepper To taste

Instructions
 

  • Cook 1 cup of dry quinoa per package instructions.
  • In a large mixing bowl, whisk together lemon juice, honey, oil, apple cider vinegar, salt and pepper.
  • Gently combine cranberries, walnuts, sliced apples, arugula and herbs with quinoa.
  • Add the dressing mixture. Lightly blend together.
  • Heat pan over medium heat with oil or veggie broth or Bragg Liquid Aminos. Place mushroom top into pan, cap down.
  • Drizzle a small amount of of balsamic vinegar on the gills.
  • Keep flipping mushroom to both sides as you grill so both sides cook evenly, 5-8 minutes.
  • Place quinoa mixture over the grilled portobello mushrooms and dig in!

Notes

Melissa's Modifications: This can be a very versatile recipe ... If you eat meat, you can add a slice of grilled chicken between the mushroom and quinoa. Vegans could add a veggie burger for more fiber, protein, etc... Feta cheese (regular or vegan) can be added to quinoa for another modification.
Nutritional Value: Calories 245; Fat 13g; Carbs 25g; Fiber 3.5g; Cholesterol 0; Protein 4g
 
Tried this recipe?Let us know how it was!

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