Quinoa Salad with Spinach, Mushrooms and Feta
Ingredients
- 1/2 cup quinoa
- 200 g mushrooms (porcini, milk caps or button mushrooms)
- 3 cloves of garlic
- half a bunch of parsley
- handful of spinach
- butter, olive oil, lemon
- 100 g feta cheese
Preparation
- Pour the quinoa into a saucepan, stirring, and toast it, pour in 1 cup water, season with salt and pepper, add half a teaspoon of olive oil, half a teaspoon of lemon juice and half a clove of garlic. Cover and cook covered over minimal heat for about 15 minutes until it absorbs all the water. Spread on a large plate and let cool.
- Wash the mushrooms and cut into slices. Chop the parsley. In a larger pan add a tablespoon of butter and 1 tablespoon of olive oil, add the rest of the finely chopped garlic and sauté briefly. Add the mushrooms with the parsley, season with salt and pepper and fry for about 5 minutes, stirring occasionally.
- Push the ingredients to the side of the pan and in the free space add the cooked quinoa, fry for about 2 minutes, stirring occasionally. Combine with the mushrooms and with the washed spinach, drizzle with lemon juice and remove from the heat. Sprinkle with feta cheese.
Tips
In a vegan version, instead of feta you can add fried tofu or chopped cherry tomatoes. You can also add cooked chickpeas as a source of protein.