Juniper-Infused Wild Mushroom and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty quinoa salad enriched with sautéed wild mushrooms and a subtle juniper berry dressing, perfect for a nutritious Utah-inspired meal. This mediterranean-inspired meal prep ready in about 30 minutes pairs rinsed quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 3 tbsp olive oil
• 8 oz, sliced wild mushrooms
• 1 small, finely chopped shallot
• 1 tsp, crushed juniper berries
• 2 tbsp, fresh lemon juice
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped shallot and sauté for 2 minutes until translucent.
3. Step 3: Add 8 oz sliced wild mushrooms and 1 tsp crushed juniper berries to the skillet. Sauté for 6-8 minutes until mushrooms are tender and browned.
4. Step 4: Transfer mushrooms and shallots to a large bowl. Add the cooked quinoa, 2 tbsp fresh lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Toss gently to combine.
5. Step 5: Stir in 2 tbsp chopped fresh parsley for brightness. Adjust seasoning with more salt or lemon juice if desired, then serve warm or at room temperature.