This grilled portobello and quinoa salad is a perfect vegetarian meal that combines meaty mushrooms with protein-rich quinoa.
The lemon vinaigrette adds a bright, tangy flavor that complements the smoky grilled mushrooms.
It's a wholesome dish that works well as a main course for lunch or dinner.
Why You’ll Love This Recipe
- Grilling the portobello mushrooms enhances their rich, earthy flavor and adds a smoky depth.
- Quinoa provides a complete plant-based protein, making the salad filling and nutritious.
- The lemon vinaigrette brightens the flavors and balances the earthiness of the mushrooms and quinoa.
Grilled Portobello and Quinoa Salad with Lemon Vinaigrette
This hearty grilled portobello and quinoa salad combines smoky mushrooms with nutrient-rich quinoa and a fresh lemon vinaigrette, making a satisfying vegetarian entrée.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup uncooked quinoa (185 g)
- 2 cups water (480 ml)
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (about 120 g)
- 1/2 cup cherry tomatoes, halved (75 g)
- 1/4 cup red onion, thinly sliced (40 g)
- 1/4 cup fresh parsley, chopped (15 g)
- For the lemon vinaigrette:
- 1/4 cup fresh lemon juice (60 ml)
- 1/3 cup extra-virgin olive oil (80 ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook Quinoa Rinse quinoa under cold water using a fine mesh strainer. Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.
- Prepare and Grill Mushrooms Preheat grill or grill pan to medium-high heat. Brush portobello caps on both sides with 1 tablespoon olive oil and season with salt and pepper. Grill mushrooms for about 5-7 minutes per side until tender and grill marks appear. Remove from grill and slice into strips once slightly cooled.
- Make Lemon Vinaigrette In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Assemble Salad In a large bowl, combine cooked quinoa, grilled portobello slices, salad greens, cherry tomatoes, red onion, and parsley. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
Helpful Tips
- Use a grill pan if you don’t have an outdoor grill to achieve nice grill marks and flavor indoors.
- Let quinoa cool slightly before assembling the salad to prevent wilting the greens.
- To store leftover salad, keep dressing separate to maintain freshness.
Storage and Make-Ahead
Store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days.
Keep the lemon vinaigrette refrigerated separately in a jar and shake well before using again.
Frequently Asked Questions
Can I use other mushrooms instead of portobello?
Yes, cremini or shiitake mushrooms can be grilled as alternatives, but portobello’s size and texture make it ideal for this salad.
Is this salad suitable for vegans?
To make it vegan, substitute the honey in the vinaigrette with maple syrup or agave nectar.
How do I safely store leftovers?
Store the salad without dressing in an airtight container in the fridge. Refrigerate the dressing separately and combine before serving.
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