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Quinoa-Salat mit Ofen-Champignons und Soja-Sesam Dressing
Elle

Quinoa Salad with Roasted Mushrooms and Soy-Sesame Dressing

5 from 1 vote
Easy, tasty quinoa salad with roasted mushrooms, spinach and green onions in an Asian-style dressing. Enjoy as a vegan or vegetarian main for two or side for four.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 as side
Course: Salad
Cuisine: Asian
Calories: 231

Ingredients
  

For the salad:
  • 1/2 cup quinoa, rinsed (100 g)
  • 1 cup water (250 ml)
  • 450 g cremini mushrooms, quartered or halved (depending on size)
  • 1 tablespoons olive oil
  • sea salt, to taste
  • 100 g baby spinach (3-4 handfuls)
  • 2 green onions, thinly sliced
  • Toasted sesame seeds, to garnish
For the dressing:
  • 2 tablespoons toasted sesame oil
  • 2,5 tablespoons unseasoned rice vinegar (Japanese)
  • 1 tablespoon soy sauce (or tamari)
  • 1/2 tablespoon finely grated peeled ginger
  • 1 garlic clove, minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 tablespoon tahini (well-stirred)
  • 1/2 tablespoon pure maple syrup
  • Sea salt and freshly ground pepper, to taste

Instructions
 

  1. In a saucepan, add the quinoa and water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15-20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Set aside to cool.
  2. Meanwhile prepare the mushrooms: Preheat the oven to 425°F / 220 °C (200°C fan-assisted) and line a large rimmed baking sheet with parchment paper (the rim is important, as the mushrooms release their juices while roasting).
  3. Transfer the mushrooms to the prepared baking sheet. Drizzle the olive oil over them and sprinkle with a little salt. Toss until the mushrooms are evenly coated. Spread in an even layer, without crowding, and roast until the mushrooms are tender and somewhat reduced in size, about 15 to 18 minutes, tossing after 10 minutes.
  4. Meanwhile, in a small bowl, combine the dressing ingredients (oil, vinegar, soy sauce, ginger, garlic, lemon juice, tahini and maple syrup). Whisk until combined and season with salt and pepper.
  5. In a large serving bowl, add the quinoa, roasted mushrooms and green onions. Pour over the dressing and toss until well combined. Add the spinach and gently toss again until incorporated. Sprinkle with sesame seeds and serve. Enjoy!

Nutrition

Calories: 231kcal

Notes

  • Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole.
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