Mushroom, Tomato and Quinoa Salad


24 baby bella mushrooms, sliced

2 tablespoons olive oil

1 ½ teaspoons salt

Balsamic Shallot Dressing

¼ cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons honey

1 ½ teaspoon salt

3-4 cloves garlic, minced

2 shallots, thinly sliced


1 ½ cups raw quinoa, cooked according to a package directions

1 pint cherry tomatoes, halved

Preheat oven to 425 F. Line baking sheet with parchment paper.

Place mushrooms, oil and salt on a baking sheet , toss to combine. Roast for about 45 minutes, until browned (I roasted for about 20 minutes)

Prepare balsamic shallot dressing. Combine all ingredients except shallots in a small bowl. Whisk to combine. Add shallots and marinate for 15 minutes, up to overnight.

Place quinoa, tomato, roasted mushrooms and dressing into a large bowl. Stir to combine.

Recipe comes from “More real life kosher cooking” by Miriam Pascal

Yields 6 servings

Alla is a Minnesota-based blogger, whose recipes have been tested and published in the “Cooking with Yiddishe mama” blog.

How do you feel about this article?

Choose from the options below.


Recommended for you