Crispy Mushroom, White Bean, Quinoa & Kale Salad
Crispy Mushroom, White Bean, Quinoa & Kale Salad
Description
This salad is packed full of veggies and sure to be a crowd-pleaser!
Recipe courtesy of Katherine Laine (@katherinelaine_cn).
Ingredients
- 5 baby bella mushrooms
- Olive oil
- 6–7 leaves fresh kale
- 2 cloves garlic, roughly chopped
- 5–6 circles of red onion
- 1/4 cup cannellini beans, cooked
- 1/4 cup quinoa, cooked
Dressing
- 1/4 cup olive oil
- 3 tablespoons balsamic vinaigrette
- 2 teaspoons lime juice
- 2 dashes coriander
- Salt
- Pepper
Instructions
Mushrooms
- Wash, slice and dry mushrooms. Toss in olive oil and place in air fryer for 10 minutes, shake halfway through. If you don’t have an air fryer, simply toss the olive oil mushrooms in 1/4 cup almond flour with a dash of salt, pepper, garlic powder, and cook in a skillet until slightly brown.
Dressing
- In a bowl, mix 1/4 cup olive oil, 3 tablespoons balsamic vinaigrette, 2 teaspoons lime juice, 2 dashes of coriander, and your desired amount of salt and pepper.
Salad
- Heat 1 tablespoon of olive oil in a skillet. Add kale and cook until slightly wilted. Remove from heat.
- In another skillet, heat 1 tablespoon of olive oil. Add garlic cloves and onions until garlic is brown and onions are soft.
- Top wilted kale with mushrooms, garlic, onions, cooked cannellini beans, cooked quinoa and dressing.
If you like this, try these:
Spicy Maple Portabella Mushroom Jerky
Portabella mushrooms transform into an easy-to-make, craveable snack with this jerky recipe from Chelsey Amer, MS, RDN.
view Recipe
Mexican-Inspired Stuffed Portabella Mushrooms
Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal.
view Recipe
Lasagna Stuffed Portabella Mushrooms
These Lasagna Stuffed Portabella Mushrooms require less than 10 ingredients and are ready in 20 minutes, making this the perfect weeknight recipe.
view Recipe
