Mixed mushroom and kale quinoa salad
Prepare this mixed mushroom and kale quinoa salad for a nutritious light lunch or weeknight dinner. Garlic oregano mushrooms, shredded raw kale, brown rice, quinoa, a lemon dressing and toasted almonds make this meal effortlessly tasty.
Ingredients
Method
Ingredients
- 1 onion, diced
- 2 tsp dried oregano
- 400g mixed mushrooms, quartered
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 1 lemon
- 2 cups shredded kale
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- ¼ cup sliced almonds, toasted
Method
- Bring a drizzle of oil to medium-high heat in a large frying pan.
- Sauté the onion and oregano for a few minutes or until softened. Add mushrooms and cook for 5 minutes. Stir through the garlic and cook for a few minutes or until tender. Season to taste with salt and pepper.
- To make the dressing, combine extra virgin olive oil, the zest and juice of the lemon, salt and pepper. Mix until well combined.
- In a large bowl toss together kale, quinoa, brown rice, mushrooms and the dressing.
- Transfer to a serving platter and garnish with almonds to serve.
Top tip: Roughly chopped fresh herbs such as chives or parsley and crumbled feta make a tasty topping to this quinoa salad.