Green Salad with Mushrooms and Quinoa

Green Salad with Mushrooms and Quinoa

Green Salad with Mushrooms and Quinoa


  • 1 1/2 cups of lightly salted water or vegetable broth
  • 2/3 cup of quinoa
  • 1-2 tablespoons of olive oil
  • 2 cups of mushrooms, thinly sliced
  • 2 tablespoons of balsamic vinegar
  • 6 cups of mixed salad greens
  • 1 cup of cherry tomatoes halved
  • 1 ripe Hass avocado


  • 1/4 cup of extra virgin oil
  • 1/4 cup of balsamic vinegar
  • 2 cloves of garlic, minced
  • 1 teaspoon of minced fresh thyme leaves
  • 1/2 teaspoon of kosher salt, or to taste
  • freshly ground black pepper


  1. Bring water to a boil in a medium saucepan. Add the quinoa; reduce heat. Simmer, covered, for about 15 minutes or until tender. Let stand, covered for 10 minutes. Fluff with a fork. Transfer to a large serving bowl and let cool.
  2. In a large nonstick skillet, heat the oil over medium-high heat. Sauté the mushrooms for 6-8 minutes or until golden. Stir in the balsamic vinegar and cook 1-2 minutes longer. Let cool. Drain excess liquid, if necessary. 
  3. Add mushrooms, mixed greens and cherry tomatoes to the quinoa. Cover and chill.
  4. Dressing: Combine dressing ingredients in a glass jar. Seal tightly and shake well. Refrigerate.
  5. Dice the avocado shortly before serving. Toss the salad with dressing; add the avocado just before serving. 

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Lesley Wolman

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