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I want to introduce to you my healthy Quinoa Salad made of roasted mushrooms, sour green olives, and fresh veggies. Ultra-flavorful, packed with a fresh aroma, this Mediterranean Quinoa Salad has an incredible worth-try taste.

I discovered Quinoa not so many years ago, and since then I try to find interesting recipes that are easy to make and delicious to savour. A satisfying bowl of quinoa salad has lots of vitamins, is very fresh, light, and good-for-your body. In my family, salads are never too much. Any kind, be it either hot or cold, salads have their niche on the kitchen table.

Quinoa itself is a hearty ingredient, due to a high content of proteins, that nicely completes a salad. A simple and light dressing will coat all the ingredients making it taste earthly. A worth and must-try salad at home.

What I like most about salads is how quickly they can be prepared. This Mediterranean quinoa salad is protein-packed, healthy, delicious, and fresh. Also, this quinoa salad is good for lunch, dinner, or takeout. You can easily make it in advance and serve it cold. However, I like this salad warm when the garlic roasted mushrooms’ aroma only makes this salad taste better. But it is optional.

The abundance of fresh veggies, nutritional quinoa, roasted mushrooms and the sourly green olives is a new type of salad you have to try at least once. I have to admit that a revitalizing tomato and avocado salad is never old-fashioned, and maybe my favourite of all. But, there are evenings I want another special and elegant salad. I like the bright and inviting colours that salads emanate and instantly invites you to try it.

Is quinoa healthy?

Quinoa is a healthy nutrient with many benefits. My first experience with quinoa was one of great taste. I quickly wanted to read much more info about this ingredient. When I read all its good benefits I have realized that it shouldn’t be missing from my kitchen. It has iron, vitamins, potassium, is gluten-free, and good antioxidants. A magical ingredient to have in your kitchen. Those women that are on a diet may easily introduce quinoa to the menu.

But, keep in mind that any ingredient, be it as healthy as quinoa, it should be eaten in controlled portions.

How to make a quinoa salad?

The ingredients:

½ cup of the quinoa.
1 pack of mushrooms.
1 pack medium-size fresh spinach.
10-12 cherries.
Some green olives ( I have used appx 10-12).
3 tbsp olive oil
Seasoning

Before I start making this great and best quinoa salad I splash the mushrooms in water to wipe the dirties and set aside on some kitchen paper to absorb all the water. I don’t like to fry mushrooms with water, as they tend to leave some in the skillet while frying.

In a skillet, I add some butter and 1-2 cloves of garlic and fry the mushrooms. Meanwhile, I add the quinoa in a saucepan with water and boil it for about 15 minutes. While the mushrooms are frying, stirring occasionally.

As the quinoa is boiling and the mushrooms are frying I wash the spinach and cherries. Cut the cherries halves and add to a salad bowl. Add the spinach and the green olives. When the mushrooms are done and the quinoa is ready, add them to the whole salad and gently mix all the ingredients. Season with salt and pepper and pour the dressing. Easily add some lemon juice to refresh the salad. Serve immediately as it is or next to any garniture.

Also, you can garnish it with some cilantro leaves. For note: cilantro is high in Vitamin C and is very beneficial to our immune system.

How to boil quinoa?

In a saucepan add ½ cup of quinoa with a double in size water. Bring at high heat until it boils and then reduce the heat to low-medium and pop a lid on. Cook 10-15 minutes more or until the quinoa has absorbed all the water. It has to have a slightly fluffy to crumbly texture not too sticky. When the quinoa has boiled, remove from the stove and let it steam for some minutes.

Also, quinoa is of two types white and a mix of black with white. I adore both, but for this time I have used the black quinoa.

Can you store quinoa salad?

Yes, you can. If you want to store this salad then you will have to cool down the mushrooms and quinoa and easily put in an airtight container in the fridge for up to 1-2 days. If you have some leftovers, do the same process.

Recipe tips:

Use any type of quinoa you like. Also, if you want it more flavorful and aromatic you can easily substitute water with beef/chicken stock.
Some recipes advise raw mushrooms, however, I adore the intoxicating garlic/butter mushroom aromas in a salad. It is finger lingering.
Use green or kalamata olives.
I like raw spinach, but you can easily saute it a little.

This Mediterranean Quinoa Salad is incredibly versatile and as if brings the spring air into your house. High in proteins and fibres, this salad is super-healthy and quick to make. If you are still not convinced with quinoa, just try and get convinced!