Mushroom Asparagus Quinoa Salad

A Quick and Easy Supper Recipe for All the Family

As the thermometer hit much more respectable temperatures this week my menu plan, more appropriate for torrential down pours, went out the window.  So, although this recipe was a total make up of what I had in the fridge to be more weather appropriate, it was really rather good and I will definitely be making it again.

Mushroom, asparagus quinoa salad

Mushroom Asparagus Quinoa Salad
Serves 3
Prep in 20 minutes, cooks in 20 minutes

Ingredients and suggested quantities:
1 cup quinoa
¼ red onion, finely diced
1 tsp sun-dried tomato pieces
1 handful asparagus, woody end snapped off
1 tbsp pine nuts
1 large garlic clove, crushed
Olive oil
1 handful chestnut mushrooms, quartered
1 handful chopped flat leaf parsley and basil
1 packet of baby spinach leaves, washed
Freshly ground black pepper
Drizzle of balsamic vinegar

1.  Bring the quinoa to a boil with 2 cups of water, then reduce the heat, put a lid on the pan and simmer for 20 minutes until all the water has been absorbed.  Remove from the heat
2.  Cut the spears off the stalks of asparagus and then slice the stalky ends and chuck them into the quinoa with the red onion and sun-dried tomato pieces.  Again, put the lid back on. The steam makes the veggies tender but leaves them with a bit of crunch
3.  Brown the pine nuts until golden in a hot large frying pan, remove from the pan and allow to cool
4.  Into the hot pan, sizzle the mushroom quarters and asparagus spears in some olive oil and garlic until the mushrooms are golden brown and transfer into a large salad bowl
5.  Reduce the heat in the pan and add the washed spinach with some freshly ground black pepper for a few minutes to soften
6.  Spoon the quinoa over the top of mushrooms and asparagus, add the herbs, pine nuts and drizzle with olive oil.  Gently combine all the ingredients together
7.  Divide the wilted spinach into three bowls and then spoon the quinoa over the top.  Drizzle balsamic over and devour immediately

Mushroom asparagus quinoa salad

The mushrooms add a substantial meatiness so that you do not notice the absence of actual meat.  This bowl was so packed with flavour and was a real surprise delight.


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