648 kcal
30 min.
Recipe for Quinoa, mushroom, feta and spinach salad
0 reviews
NaN g
648 kcal
1 kcal
647.6
29.3g
35.6g
55.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Mushrooms common2× portion (200 g)
- Quinoa6.5× tablespoon (91 g)
- Feta cheese4× slice (80 g)
- Spinach, fresh or frozen1× handful (25 g)
- Garlic3× clove (15 g)
- Lemon1.5× slice (15 g)
- Oil1× tablespoon (10 g)
- Parsley, fresh1× tablespoon (6 g)
- Butter1× teaspoon (5 g)
How to make Quinoa, mushroom, feta and spinach salad
1. Dry roast the quinoa in a pan, stirring continuously, then add 1 glass water, salt, pepper, 1 tsp oil, 1/2 tsp lemon juice and half a finely chopped clove of garlic. Cover and boil on a low heat for around 15 min until the quinoa has absorbed all the water.
2. Lay it on a plate to cool.
3. Slice the mushrooms and chop the parsley.
4. Pour a tsp of oil into a pan, add the butter, the rest of the chopped garlic and fry for around 2 min.
5. Add the mushrooms and parsley, season with salt and pepper and fry for about 5 min, stirring continuously.
6. Add the quinoa and spinach, then drizzle it all with lemon juice.
7. Fry it all together for about 1 min. Finally, transfer it to a plate and sprinkle on the crumbled feta.
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