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Quinoa Salad with Haricot Vert and Roasted Portobello Mushrooms

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Spring Eating Recipe

 

Spring is here, finally! It has been a long winter and we at Wake are welcoming the joys of all spring has to offer. We are craving the fresh veggies, farmer’s markets, in-season fruits and the renewal of life. Spring is also a time for detox from the long winter and holiday indulgence. While we love to indulge in treats, we also are mindful when it comes to eating foods that are nutritious and energizing.

 

This quinoa salad fits the bill! It’s light, yet satisfying, and since quinoa is packed with protein, you don’t even miss the meat. It’s a very versatile salad and you can add pretty much any of your favorite veggies. This makes a great lunch option on its own or as a side dish to a piece of salmon or chicken. The lemony dressing is light and refreshing and adds a bit of detox action and some yummy lemon benefits. This recipe was created by our Team Experience Lead and in-house apothecarian, Jen Amabile. It is a go-to recipe for her since it’s super simple and tasty.

 

Quinoa Salad with Haricot Vert and Roasted Portobello Mushrooms

 

1 ½ cups cooked quinoa
1 small bunch of haricot vert (french green beans)
4 portobello mushroom caps
2 tbsp coconut oil
Salt and pepper
1 small clove of garlic
Juice of 1 lemon
Extra virgin olive oil

Cook quinoa according to package directions. As the quinoa is cooking, chop the portobello mushroom caps into small bite-size pieces. In a saute pan over medium-high heat, melt the coconut oil until it melts and add the mushrooms. Saute until browned. Salt and pepper to taste. Steam the haricot vert until bright green and still a bit crisp. Chop into bite-size pieces. Combine the quinoa with the mushrooms and haricot vert in a bowl.

Make the dressing:

Peel and finely chop the garlic. Sprinkle some salt over the garlic and with the flat end of the knife mash the garlic until it forms a paste. Chop the garlic again and repeat the process until you have a paste. In a small bowl add the garlic paste, lemon juice and whisk in the olive oil until you have a dressing. Add dressing to the quinoa salad and mix well. Salt and pepper to taste. Chill in the refrigerator! Enjoy!

 

Let us know what you think and leave us a comment below. Happy Spring!

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