Quinoa Mushroom Salad with garlic and parsley is a hearty, flavorful quinoa dish packed with sautéed mushrooms, fresh herbs, and simple, everyday ingredients. It's the kind of warm quinoa salad that's perfect for meal prep, light lunches, or a healthy side dish you'll come back to again and again!
This recipe is perfect for beginner cooks and easy enough to whip up alongside the mushroom salad.
Why You'll Love This Recipe
If you're looking for a great recipe that's fast, nourishing, and totally beginner-friendly, this one's for you! Whether you're whipping it up for a quick weekday lunch or meal prepping for the week, this mushroom quinoa bowl checks all the boxes.
It's gluten-free, vegetarian, and easily made vegan. Plus, the flavors only get better the next day, making it a solid choice for packed lunches or light dinners. You can enjoy it warm or cold, and the meaty flavor of sautéed mushrooms makes it feel hearty and satisfying even without any meat!
Ingredients
Let's break down what you'll need for this cozy quinoa bowl. I'm keeping things simple here, but each ingredient brings its own magic.
Ingredients Notes
- Quinoa: I used white quinoa, but feel free to mix it up with red quinoa or even tricolor for a little pop! Be sure to rinse quinoa first to avoid that bitter taste.
- Water or broth: Cooking quinoa in chicken broth or vegetable broth adds an extra layer of flavor.
- Mushrooms: I usually go with cremini mushrooms or a mix of shiitake mushrooms and woods mushrooms for a deeper flavor. Choose your favorite kind of mushrooms.
- Onion & garlic: The base of all good things. They get sautéed until golden brown and fragrant.
- Olive oil: A glug of olive oil is all you need to make everything come together.
- Fresh herbs: Parsley is lovely here, but a sprinkle of fresh thyme or fresh herbs you have on hand will work too.
- Salt & black pepper: Don't skip seasoning it brings everything to life!
Optional Add-ins:
- A crumble of goat cheese or parmesan cheese
- A splash of balsamic vinegar
- A handful of fresh spinach, green onions, or red pepper for crunch and color
Substitutions & Variations
- Swap cremini mushrooms for any medium mushrooms or even a mushroom mixture for variety.
- Add cooked brussels sprouts, green beans, or swiss chard for extra veggies.
- For extra protein, top it with sliced roast chicken or chickpeas.
- Want a bolder flavor? Add a splash of soy sauce or sesame oil while sautéing the mushrooms.
How to Make This Quinoa Mushrooms Salad
This recipe comes together in under 30 minutes and uses simple techniques. Here's how to make it:
- Cook the quinoa: In a medium saucepan, add rinsed quinoa, water (or broth), salt, and pepper. Bring to a boil, reduce to medium-low heat, cover, and simmer for about 15 minutes, or until fluffy and tender. Fluff with a fork and let it cool to room temperature.
- Sauté the mushrooms: In a large skillet over medium-high heat, heat olive oil. Add chopped onions and sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes to get that golden brown sear, then stir and continue to sauté until tender. Add garlic and cook another minute.
- Combine: Toss the mushrooms with the cooked quinoa. Add parsley (and any optional mix-ins you like).
- Serve: Enjoy it warm or cold. Perfect as a light meal, vegetarian dish, or part of a larger quinoa bowl.
Storage
This salad stores beautifully, making it perfect for meal prep.
- Fridge: Keep it in an airtight container for up to 4 days.
- Reheat: Gently warm it in a hot pan or enjoy it cold.
- Make-ahead tip: The flavor gets even better the next day, so don't hesitate to make it in advance!
Expert Tips
- Use a prepared baking sheet or parchment paper if you decide to roast mushrooms instead of sautéing them, great for batch cooking!
- Don't stir mushrooms too much at first, they need time to brown and develop that meaty flavor.
- Want a brighter finish? Drizzle with fresh lemon juice before serving.
Absolutely! Quinoa salads are perfect for meal prep. In fact, this one tastes even better the next day once all the flavors have had a chance to mingle.
Yes, I always recommend giving quinoa a quick rinse under cold water. This removes its natural coating called saponin, which can make it taste a little bitter.
Yes! Quinoa is naturally gluten-free, so this salad is perfect for anyone following a gluten-free diet.
Stored in an airtight container, this salad will stay fresh for about 3 to 4 days. It's great for prepping lunches or quick dinners during the week.
More favorite recipes to try:
Recipe
Quinoa mushrooms salad
Equipment
Ingredients
- 1 cup quinoa
- 1 ½ cup vegetable broth water or chicken broth
- 1 small onion finely chopped
- 1 clove garlic minced
- 3 tablespoon olive oil
- 2 cups mushrooms sliced
- ¼ cup parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Cook the quinoa:
- In a medium saucepan, add rinsed quinoa, water (or broth), salt, and pepper. Bring to a boil, reduce to medium-low heat, cover, and simmer for about 15 minutes, or until fluffy and tender. Fluff with a fork and let it cool to room temperature.
Sauté the mushrooms:
- In a large skillet over medium-high heat, heat olive oil. Add chopped onions and sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes to get that golden brown sear, then stir and continue to sauté until tender. Add garlic and cook another minute.
Combine:
- Toss the mushrooms with the cooked quinoa. Add parsley (and any optional mix-ins you like).
Serve:
- Enjoy it warm or cold. Perfect as a light meal, vegetarian dish, or part of a larger quinoa bowl.
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