Shroom Bhoomi
Oyster Mushroom & Quinoa Salad
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Oyster Mushroom & Quinoa Salad

Salad · 30 min · Serves 2–3

A warm, protein-packed salad that's clean, satisfying and full of nutrients.

Ingredients

  • For the salad
  • 1 cup oyster mushrooms, torn into pieces
  • 1/2 cup quinoa
  • 1 cup mixed salad greens (lettuce, spinach, kale, or arugula)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 cup shredded purple cabbage
  • 1/4 cup cooked chickpeas (optional)
  • 1/4 cup sweet corn (optional)
  • 2 tbsp pumpkin seeds or sunflower seeds
  • For the dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup (optional)
  • 1 tsp Dijon mustard (optional)
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Method

  1. 01

    Cook the quinoa. Rinse quinoa well. In a saucepan, add 1/2 cup quinoa with 1 cup water. Bring to a boil, then lower the heat, cover and simmer for 12–15 minutes until the water is absorbed. Fluff with a fork and let it cool. Sauté the oyster mushrooms. Heat 1 tsp olive oil in a pan over medium heat. Add the oyster mushrooms and sauté for 5–7 minutes until golden and tender. Season with a pinch of salt and black pepper. Set aside. Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic, salt and black pepper until well combined. Assemble the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, cabbage, cooked quinoa, chickpeas (if using), sweet corn (if using) and sautéed oyster mushrooms. Dress and toss. Pour the dressing over the salad and toss gently until everything is well coated. Finish and serve. Sprinkle pumpkin or sunflower seeds on top. Serve warm or at room temperature.

Notes from the farm

Tips & variations: add avocado slices for extra creaminess; swap quinoa with brown rice, couscous or millets; add grilled tofu or paneer for extra protein. Store leftovers in an airtight container in the fridge for up to 2 days. Nutrition (approx. per serving): 320 kcal · Protein 12 g · Carbohydrates 30 g · Fat 15 g · Fibre 6 g.

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