Quinoa and Roasted Portobello Mushroom Salad with Garlic Vinaigrette

This Quinoa and Roasted Portobello Mushroom Salad with Garlic Vinaigrette is a delicious and nutritious meal for one. It’s easy to make and packed with flavor and nutrition. Roast the mushrooms in the oven and cook the quinoa according to package instructions. Then combine the quinoa and mushrooms in a bowl and pour the garlic vinaigrette over top. Toss to combine and serve.

Cooking Equipment:

Baking sheet Small bowl Whisk Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Portobello Mushroom, Garlic Vinaigrette, Salad, Healthy, Nutritious

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup quinoa

1 portobello mushroom, sliced

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon minced garlic

2 tablespoons olive oil

Cooking Instructions:

Preheat oven to 375°F.

Place the sliced portobello mushroom on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, salt, and pepper.

Roast in the oven for 15-20 minutes, or until the mushrooms are tender and lightly browned.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the white wine vinegar, lemon juice, minced garlic, and 2 tablespoons of olive oil.

Once the quinoa and mushrooms are cooked, combine them in a bowl and pour the garlic vinaigrette over top.

Toss to combine and serve.

Nutrition:

Calories: 350, Fat: 15g, Protein: 10g, Carbohydrates: 40g, Fiber: 8g

Rating:

Quinoa and Roasted Portobello Mushroom Salad with Garlic Vinaigrette

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