Download Stashcook Now. Get the best meal planning app for your family.

Spinach, Portobello & Quinoa Salad with Lemon-Herb Dressing Recipe

Spinach, Portobello & Quinoa Salad with Lemon-Herb Dressing recipe


This is a yummy salad with big leaves of spinach, juicy Portobello mushrooms, and healthy quinoa. It has a zesty lemon-herb dressing. It's good for you and tastes great!


6 oz baby spinach
16 fl oz vegetable broth
1/4 cup fresh parsley
2 large Portobello mushroom caps
1 clove garlic
1 lemon
1/3 cup walnuts
1 cup quinoa
1/4 tsp black pepper
1 tsp honey
1/4 cup extra virgin olive oil
1/4 tsp salt


In a small saucepan, combine 1 cup quinoa and 16 fl oz vegetable broth; bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Peel and mince 1 clove garlic. Wash and chop 1/4 cup fresh parsley.
In a small bowl, prepare dressing by whisking together the minced garlic, chopped parsley, juice of 1 lemon, 1/4 cup olive oil, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper.
Wash and dry 6 oz baby spinach. Transfer to a large bowl.
Heat a skillet over medium heat.
Clean and slice 2 large Portobello mushroom caps.
Coat bottom of skillet with a thin layer of olive oil. Add 1/3 cup walnuts and cook, stirring constantly, until toasted, about 2 minutes. Transfer to a plate and set aside to cool.
Return skillet to stove and add a bit more oil if needed. Add sliced Portobello mushrooms and season with a pinch of salt and pepper. Cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes. Remove from heat.
Uncover quinoa and fluff with a fork. Add cooked quinoa, sautéed mushrooms, and toasted walnuts to the bowl with spinach. Toss to combine.
Drizzle the lemon-herb dressing over the salad and toss again to coat everything nicely.
Divide the salad among plates to serve. Enjoy your healthy and delicious meal!

© Copyright 2024 Stashbox Ltd. All rights reserved.