This is my go-to quinoa dish. When I make a batch of this I devour it pretty much off the stove. It’s lemony, salty, kinda crunchy from the quinoa & just that good.
Quinoa is one of those things that I took a long time to try, but once I did I never looked back. I am in love with this tiny little grain.The best thing about this dish is that you really only need to cook the quinoa & the saute the mushrooms, the rest simply comes together.
Make sure you always rinse your quinoa under cold water for at least two minutes to remove the saponin coating. I put it in a fine mesh strainer & rinse it with the faucet. If you don’t do this then it will taste bitter.
Quinoa, Lentil, & Mushroom Salad
Servings: 4 Points Plus: 8
- 1 cup uncooked quinoa, rinsed under water for 2 minutes
- 2 cups water or vegetable stock
- 2 cups cooked lentils
- 3 sprigs of thyme
- 1 whole garlic clove
- Juice of 1 lemon
- 2 tsp oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 TB olive oil
- 4 TB crumbled feta cheese
- 2 cups fresh mushrooms, sauteed
1) Once your quinoa is rinsed, transfer it to a small pot with the thyme, garlic clove, & salt. Add the water or vegetable stock & bring the entire thing to a boil with the lid on. Once boiling, reduce the heat to simmer & let cook for 15 minutes with the lid on. Discard the garlic clove & thyme stems when it’s finished.
2) While the quinoa is cooking saute the mushrooms in a pan with a little salt & pepper.
2) Once the quinoa & mushrooms are done, combine all of the remaining ingredients in a large bowl, toss & taste for seasoning. You might have to add a bit more salt & pepper or oregano. Serve while still warm.
*Note: Instead of discarding the garlic clove you can mash it into the quinoa. It will be mushy from being boiled.