Search
by Ingredient

Quinoa Salad with Fennel, Mushrooms & Nuts

StarStarStarHalf starEmpty star

Your rating

Quinoa Salad with Fennel, Mushrooms and Nuts

Quinoa is a kind of seeds that contains lots of protein, this healthy seed is versatile to prepare, such as this salad. It's delicious and packed with goodness. A great side dish or a whole some meatless main course.

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

48 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 cups quinoa
Camera
1 quart water
* Camera
1 x salt
* Camera
3 ½ tablespoons canola oil
or olive oil, or any kind vegetable oil
Camera
6 cloves garlic
thinly sliced, or to taste
Camera
2 cups fennel bulb
thinly sliced, about 1 large bulb or 2 small ones
Camera
1 ¾ cups mushrooms, shiitake
freshly sliced
* Camera
1 ½ tablespoons soy sauce, sodium reduced
or 1 tablespoon regular
Camera
1 tablespoon rice vinegar
Camera
cup cashew nuts
toasted and salted
* Camera
5 tablespoons parsley leaves
freshly finely chopped
Camera
5 tablespoons cilantro
freshly finely chopped
Camera
1 each limes
grated zest and squeezed juice
Camera

Ingredients

Amount Measure Ingredient Features
473 ml quinoa
Camera
0.9 l water
* Camera
1 x salt
* Camera
53 ml canola oil
or olive oil, or any kind vegetable oil
Camera
6 cloves garlic
thinly sliced, or to taste
Camera
473 ml fennel bulb
thinly sliced, about 1 large bulb or 2 small ones
Camera
414 ml mushrooms, shiitake
freshly sliced
* Camera
23 ml soy sauce, sodium reduced
or 1 tablespoon regular
Camera
15 ml rice vinegar
Camera
158 ml cashew nuts
toasted and salted
* Camera
75 ml parsley leaves
freshly finely chopped
Camera
75 ml cilantro
freshly finely chopped
Camera
1 each limes
grated zest and squeezed juice
Camera

Directions

Rinse the quinoa under cool running water, then drain well with a fine-mesh sieve or cheesecloth-lined strainer (the grains are very small and will slip through a coarse strainer).

Heat a wok over medium-high heat and toast the quinoa, shaking the pan frequently, just until the grains dry, are just beginning to color and have a nutty aroma, 3 to 5 minutes. Set aside in a bowl.

In a medium, lidded pot, bring 1 quart of water to a boil over high heat.

Stir in the quinoa with a pinch of salt, then reduce the heat to a simmer and cover.

Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (do not overcook).

Remove from heat, drain and set aside.

Meanwhile, heat the wok again over high heat.

Add oil and heat until it just begins to simmer.

Add the garlic and fry, stirring constantly, just until the garlic is golden, 25 to 30 seconds (the garlic can burn quickly).

Remove the garlic with a slotted spoon, keeping the oil in the pan, and set aside.

Stir in the fennel to the oil and fry, stirring or tossing frequently, until it is caramelized, about 6 minutes.

Remove from the oil and set aside.

Stir in the shiitakes to the oil and stir-fry until caramelized, about 6 minutes.

Add the green onions in with the mushrooms and continue to stir-fry just until the green onions begin to wilt, about 2 minutes.

Stir in the soy sauce and vinegar to the mixture and stir or toss to combine, then remove from heat.

In a large bowl, gently toss the quinoa with the warm mushroom-green onion mixture, the fennel, garlic, cashews, parsley, cilantro, lime zest and juice.

Season with salt if needed and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 30832% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 180mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 19%
Sugars g
Protein 18g
Vitamin A 5% Vitamin C 22%
Calcium 7% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe