Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining nutty quinoa and earthy wild mushrooms, tossed in a bright lemon vinaigrette for a refreshing gluten-free dish. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 30 minutes, pairs quinoa, wild mushrooms, 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 rice, quinoa, or a quick salad. 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: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water and 1/4 tsp salt. 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.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 minced shallot and 1 minced garlic clove, sauté for 2 minutes until fragrant.
  3. Step 3: Add 8 oz sliced wild mushrooms, cook for 6-7 minutes until mushrooms are tender and edges are golden. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 tsp honey, 1 tbsp olive oil, and remaining salt and pepper (1/2 tsp salt and 1/4 tsp black pepper) until emulsified.
  5. Step 5: In a large bowl, combine cooked quinoa, sautéed mushrooms, and 1/4 cup chopped fresh parsley. Drizzle lemon vinaigrette over salad and toss gently to combine.
  6. Step 6: Serve salad warm or at room temperature.

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