Description
This morel mushroom and quinoa salad is a nutritious and flavorful dish combining earthy sautéed morel mushrooms with fluffy quinoa, fresh arugula, toasted almonds, and tangy goat cheese, all tossed in a zesty lemon-mustard dressing. Perfect served warm or at room temperature, it makes a delightful spring or summer salad that’s both hearty and light.
Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Mushrooms & Aromatics
- 1 cup fresh morel mushrooms, cleaned and halved
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
Greens & Nuts
- 1 cup baby arugula
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sliced almonds
Dressing & Toppings
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil (for dressing)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit, still covered, for an additional 5 minutes. Fluff the quinoa gently with a fork and allow it to cool slightly.
- Sauté Mushrooms and Aromatics: Heat olive oil and butter in a skillet over medium heat. Add the finely chopped shallot and cook for about 2 minutes until softened and translucent. Stir in the minced garlic and halved morel mushrooms, cooking for another 4 to 6 minutes until the mushrooms are tender and lightly browned.
- Prepare Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
- Combine Salad Ingredients: In a large bowl, combine the cooked quinoa, sautéed morel mushrooms with aromatics, baby arugula, chopped parsley, and toasted sliced almonds. Drizzle the prepared dressing over the salad and toss gently to ensure everything is well coated.
- Serve: Transfer the salad to serving bowls and top with crumbled goat cheese. Serve the salad warm, at room temperature, or chilled according to your preference.
Notes
- Fresh morel mushrooms should be cleaned carefully to remove any grit or dirt.
- If fresh morels are unavailable, rehydrated dried morels can be substituted, drained well before use.
- Feta cheese can be used instead of goat cheese for a different flavor profile.
- This salad can be served warm, chilled, or at room temperature, making it versatile for different occasions.
