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Mixed mushroom and kale quinoa salad

Serves   4-6
Prep time: 10 mins
Cooking time: 10 mins

Prepare this mixed mushroom and kale quinoa salad for a nutritious light lunch or weeknight dinner. Garlic oregano mushrooms, shredded raw kale, brown rice, quinoa, a lemon dressing and toasted almonds make this meal effortlessly tasty.

Mixed mushroom and kale quinoa salad

Ingredients

Method

Ingredients

  • 1 onion, diced
  • 2 tsp dried oregano
  • 400g mixed mushrooms, quartered
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 lemon
  • 2 cups shredded kale
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • ¼ cup sliced almonds, toasted

Method

  1. Bring a drizzle of oil to medium-high heat in a large frying pan.
  2. Sauté the onion and oregano for a few minutes or until softened. Add mushrooms and cook for 5 minutes. Stir through the garlic and cook for a few minutes or until tender. Season to taste with salt and pepper.
  3. To make the dressing, combine extra virgin olive oil, the zest and juice of the lemon, salt and pepper. Mix until well combined.
  4. In a large bowl toss together kale, quinoa, brown rice, mushrooms and the dressing.
  5. Transfer to a serving platter and garnish with almonds to serve.

Top tip: Roughly chopped fresh herbs such as chives or parsley and crumbled feta make a tasty topping to this quinoa salad.