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The salads I can't get enough of in the summer I like to put aside on a rainy fall day. Still, I think it's important to keep eating healthy and not feel like I'm about to explode after eating. That's why I was looking for a dish that gives you that wonderful warm feeling, but is still nice and light! This quinoa is hearty, autumnal because of the mushrooms and delicious in combination with the grated parmesan cheese on top!

Recipe

Quinoa salad with spinach

A delicious warm light salad, perfect for lunch or dinner! Wonderfully light for a hot summer day or as a tasty fall lunch!

Course	Main course, lunch
Kitchen	Fusion
Servings	For 2-3 people

Preparation time

Preparation time	25 min
Total	25 min

Ingredients

175 grams of cooked Quinoa (prepared according to package)
1 container of mushroom melange 200 grams
200 grams of spinach
3 cloves of garlic
4 spring onions
45 grams of Parmesan cheese
1st tablespoon of olive oil
1/4 teaspoon salt

Quinoa salad with spinach

Make sure you have boiled quinoa ready. Kook This according to the packaging.
Cut the spring onions into small rings.
Heat the oil in a pan. Then add the mushrooms and garlic and fry for 5 minutes until the mushrooms color nicely golden brown. Add the spring onions at that moment and mix it together. Season with some salt.
Add the spinach and lower the heat a little. Bake the spinach for a minute.
Add the boiled quinoa to the rest of the ingredients in the pan. Let the quinoa heat up on a low heat for 1 -2 minutes so that it comes to temperature.
Finally, add some salt and pepper to taste and sprinkle richly with Parmesan cheese.

Cooking Pot

Quinoa salad with spinach

Preparation time

Ingredients

Quinoa salad with spinach

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