Warm Mushroom, Broccoli, Quinoa & Spinach Salad

A hearty, nutritious, and flavorful warm salad packed with protein, fiber, and delicious roasted vegetables.

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Recipe Details

Servings: 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course / Side Dish
Diet: Vegetarian, Vegan (optional), Gluten-Free (if using tamari)

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Ingredients

Main Components

• 1 cup quinoa (uncooked, rinsed well)
• 2 cups vegetable broth (or water)
• 200g mushrooms (cremini or button), sliced
• 2 cups broccoli florets
• 2 cups baby spinach (or chopped regular spinach)
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• ¼ cup toasted almonds (or walnuts/pumpkin seeds)

Dressing & Seasoning

• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp balsamic vinegar (or lemon juice)
• 1 tbsp maple syrup (or honey)
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt & black pepper to taste

Garnish (optional)

• Fresh parsley or cilantro
• Crumbled feta cheese (omit for vegan)

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Instructions

1. Cook the Quinoa

• Rinse quinoa under cold water to remove bitterness.
• In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
• Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. Roast the Vegetables

• Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil.
• Add mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper, then remove and set aside.
• In the same skillet, add remaining oil and broccoli florets. Cook for 4-5 minutes until tender but still crisp.
• Add garlic and sauté for 30 seconds until fragrant.

3. Combine & Dress

• Return mushrooms to the skillet. Add cooked quinoa and spinach, stirring until spinach wilts (1-2 minutes).
• In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, smoked paprika, and red pepper flakes. Pour over the salad and toss well.

4. Serve Warm

• Transfer to a serving bowl and top with toasted almonds and fresh herbs.
• For extra richness, sprinkle with feta cheese (optional).

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Nutritional Info (Per Serving, approx.)

• Calories: 320 kcal
• Protein: 12g
• Carbs: 40g
• Fiber: 7g
• Healthy Fats: 12g

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Tips & Variations

✅ Protein Boost: Add chickpeas, grilled tofu, or shredded chicken.
✅ Extra Greens: Swap spinach for kale or arugula.
✅ Cheesy Option: Add Parmesan or goat cheese for extra flavor.
✅ Meal Prep: Stores well in the fridge for 3 days—reheat gently before serving.

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This Warm Mushroom, Broccoli, Quinoa & Spinach Salad is a perfect balance of earthy, savory, and slightly sweet flavors—great for a quick lunch or a cozy dinner! 🌿🔥