Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten-free, 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.

★ 4.4 (13 ratings) 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.

Frequently asked questions

How long does Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette?

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 Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette 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 Sautéed Wild Mushroom and Quinoa Salad with Lemon Vinaigrette gluten-free?

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

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