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5 from 1 vote

Quinoa with Mushrooms and Feta

A warm quinoa salad with mushrooms, feta and caramelized onions. Cumin seeds add a warm hint of spice and dill and balsamic vinegar freshens it all up.
Prep Time15 mins
Active Time20 mins
Course: vegetarian main, vegetarian side
Keyword: mushrooms, quinoa salad, vegetarian
Yield: 4

Materials

  • 1 cup (185 g) quinoa (not pre-rinsed or pre-cooked)
  • 1½ cups (350 ml) water
  • 4 tbsp olive oil, divided
  • 1 large onion, thinly sliced
  • 1 tsp cumin seeds, divided
  • 1 lb, 2 oz. (500 g) mushrooms, any variety or a mix, sliced or torn
  • 2 tbsp thyme leaves, picked
  • 2 tbsp balsamic vinegar (plus more, if desired)
  • ½ cup (10 g) fresh dill, roughly chopped
  • ½ cup (85 g) feta, crumbled into small chunks
  • 1 tsp red chili flakes (more or less to suit your tastes)
  • salt, to season

Instructions

  • Place quinoa in a sieve and rinse under cold, running water for about 10 seconds. Place into a small pot, along with the water. Cover and set over high heat. Bring to a boil, reduce heat to as low as possible and cook for 20 minutes. Turn off heat and leave to steam for 5 minutes. Fluff with a fork. Set aside.
  • While quinoa is cooking, heat a large skillet over medium high heat. Add 2 tablespoons of oil to the pan. Add the onions and cook, stirring frequently, until very soft and light, golden brown, about 7-8 minutes. Add 1/2 teaspoon of the cumin seeds and season with a pinch of salt. Remove from pan and set aside.
  • Add another 2 tablespoons oil to the pan. Add the mushrooms to the pan. (If your pan is on the smaller side, you may have to saute' the mushrooms in two batches.) Cook, stirring frequently, until mushrooms are browned and softened. Add the remaining 1/2 teaspoon of cumin seeds, thyme and a season with salt. Add the balsamic vinegar. It should sizzle and cook off to almost nothing left in the pan.
  • Stir in the cooked quinoa, onions, dill, feta and red chili flakes. Toss to combine. Season with salt and pepper. Taste. Add up to 2 more tablespoons of balsamic for more acidity, if desired. Serve warm.

Notes

-fresh lemon juice can be substituted for the balsamic vinegar
-recipe adapted from Ottolenghi Simple, by Yotam Ottolenghi. Published 2018, Penguin Random House UK.