Roasted Mushroom and Quinoa Salad with Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A wholesome vegan salad featuring earthy roasted mushrooms, nutty quinoa, and a creamy tahini-lemon dressing. This mediterranean-inspired vegan (vegan) ready in about 35 minutes blends quinoa, water, sliced cremini mushrooms into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until mushrooms are golden and caramelized.
  2. Step 2: While mushrooms roast, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water. Add up to 2 more tbsp water if needed to reach a creamy, pourable consistency.
  4. Step 4: In a large bowl, combine cooked quinoa, roasted mushrooms, 1/4 cup chopped fresh parsley, and 1/4 cup toasted pumpkin seeds. Drizzle the tahini dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature.

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Frequently asked questions

How long does Roasted Mushroom and Quinoa Salad with Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Mushroom and Quinoa Salad with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Mushroom and Quinoa Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Mushroom and Quinoa Salad with Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Mushroom and Quinoa Salad with Tahini Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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