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Warm Quinoa Salad with Balsamic Dressing

Updated: Jun 7, 2018

Quinoa with Mushrooms and Tomatoes

Straight from Avocado Pesto | Serves: 2 | Time: ~ 40 min


2 tablespoons olive oil divided

1 cup #quinoa

1 3/4 cup water or vegetable broth (I used broth)

4 cloves garlic minced divided

8 ounces button #mushrooms sliced

6 sun dried tomatoes diced

6 large cherry #tomatoes halved or quartered

2 handfuls salad greens (I used arugula)

1-2 teaspoons balsamic vinegar



Heat pot over medium heat and add 1 tablespoon olive oil, quinoa and half the minced garlic. Cook until quinoa is just lightly toasted, a couple minutes. Add broth or water, and salt, and bring to a boil and simmer, covered for 20 minutes or until cooked through.

In a pan, heat remaining oil over medium heat and cook mushrooms in a single layer until lightly browned on both sides. Remove from the pan. Add sun dried tomatoes and garlic to the pan, and cook until garlic is aromatic 1-2 minutes. Add cherry tomatoes to the pan and cook lightly.

Add mushrooms back to the pan, salt and balsamic vinegar and cook 1-2 more minutes.

When quinoa is cooked through combine quinoa with vegetable mix, throwing in salad greens. Toss until thoroughly mixed. Add balsamic and S&P.

What I ate and drank today (5/7/2018)

96 oz of water

3 cups of decaf

Leftover blueberry quinoa salad

10 strawberries

Warm quinoa salad


30 min of yoga

~2.5 miles of walking

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