Spring Dandelion & Mushroom Quinoa Salad
This simple, nourishing Spring Dandelion & Mushroom Quinoa Salad is a great way to incorporate dandelion greens into your diet. Plus, it’s perfect for meal prep.
Ingredients
- 2 tablespoons ghee or avocado oil
- 1 medium yellow onion diced
- 1 cup sliced mushrooms
- 3 cloves garlic minced
- 1 teaspoon fennel seeds
- 1 cup quinoa (any type works)
- 2 cups bone broth or vegetable broth
- ¼ cup sliced almonds
- Salt and pepper to taste
Tahini Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons tahini
- 1 teaspoon honey or maple syrup
- 1 garlic clove minced, or ⅛ tsp garlic powder
- Salt and pepper to taste
Instructions
- Thoroughly rinse the quinoa in a colander. Set aside.
- In a large pan with a well-fitting lid, heat the ghee or avocado oil over medium heat. Once hot, add the onion and mushrooms. Season with a pinch of salt and saute for a few minutes until the onions begin to turn translucent and the mushrooms have softened.
- Add the minced garlic and fennel seed and sauteed for about a minute until fragrant, being careful not to burn the garlic.
- Add the rinsed quinoa and the bone broth to the pan and stir to combine. Then increase the heat and bring the mixture to a boil. Once boiling, add chopped dandelion in an even layer on top.
- Once boiling, cover with the lid and reduce the heat to a simmer. Let it simmer for 15 minutes until the quinoa is tender. If there’s excess liquid in the bottom, increase the heat to medium and let it cook off a bit, stirring occasionally. If the quinoa isn’t quite cooked, add a few more tablespoons of liquid and let it cook another 5 minutes or so.
- Add the sliced almonds and season with salt and pepper, to taste. Stir to combine.
- Serve the quinoa salad with a healthy scoop of hummus and drizzle with balsamic vinaigrette.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!