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Recipe by Faigy Murray

Portobello-Feta-Quinoa Salad

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Portobello-Feta-Quinoa Salad
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

I am always amazed by the incredible flavor and depth quinoa has. There is so much goodness in the dish, and paired with sautéed vegetables, it is utter perfection! I like to make a big batch at the beginning of the week and enjoy it throughout the week for lunch.

Ingredients

Portobello-Feta-Quinoa Salad

  • 1 cup raw quinoa

  • 2 cups water

  • 3 teaspoons oil

  • 4 shallots, peeled and sliced

  • 8 ounces baby bella mushrooms, sliced

Directions

Prepare the Portobello-Feta-Quinoa Salad

1.

Place quinoa and water in a 9×13-inch pan, cover tightly, and bake at 350 degrees Fahrenheit for 20–30 minutes (see note).

2.

Fluff with a fork.

3.

In a large frying pan over medium heat, heat oil. Add shallots and sauté for about seven to 10 minutes, until beginning to soften. Add mushrooms and pepper and sauté for an additional seven to 10 minutes or until soft.

4.

Mix with the quinoa. Add feta cheese.

Notes:

Different companies’ quinoas need to be cooked for different amounts of time, so it’s a good idea to check on it after 20 minutes.

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(732) 901-5746

Recipe tags

brunch cheese dairy faigy faigy murray healthy lunch meal prep mushrooms mykitchen_mystudio portobella portobello quick-and-easy quinoa Shabbos vegetables veggies weeknight dinner
Portobello-Feta-Quinoa Salad

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