Red and White Quinoa Salad with Broccoli Rabe, Mushrooms, and a Basil Lemon Vinaigrette

Quinoa is one of my favorite foods.

It is a seed that is super healthy and packed with protein..it’s gluten-free too.

Quinoa is one of my go-to ingredients, especially in the summer. I make a bunch of varieties of quinoa salads with a bunch of different mix-ins. I usually make plain quinoa, and then I wilt in spinach or mixed greens, and then I mix in peppers, cucumbers, avocado, black beans or chickpeas, and drizzle it with olive oil, lemon or lime juice, and sea salt. SO GOOD and fresh. It is great eaten hot or cold, as a side, or a main dish because of all of the protein it contains.

I didn’t use 2 different colors of quinoa for any specific reason, I just thought the colors were pretty. Also, if you haven’t had broccoli rabe before, it is very bitter, and kind of an acquired taste. I personally LOVE it, but if you don’t, this can be made with regular broccoli, or sauteéd spinach would be awesome in this as well.

Serves 2-3

Prep time: 10 minutes
Cook time: 25 minutes

2 c water.
1/2 c. red quinoa
1/2 c. regular quinoa
4 T. olive oil or avocado oil
large bunch of broccoli rabe, coarsely chopped, about 6-7 cups
3 cloves garlic, chopped
pinch of red pepper flakes
4 cups cremini mushrooms, sliced
1 T. fresh thyme leaves
1/4 c. chopped fresh basil
zest and juice of 1 lemon
2 T. apple cider vinegar
1/4 c. olive oil
salt and pepper

Begin by making quinoa. Bring water to boil in a saucepan and add quinoa. Reduce heat to medium low and cover, and cook for about 20 minutes. Don’t remove lid!

In the meantime, heat 2 T oil in a large skillet over medium/high heat, and saute garlic and red pepper flakes for 30 seconds to 1 minute. Then, add broccoli rabe and season with salt and pepper, and saute for 6-7 minutes, or until tender. Set aside. Next, heat another 2 T. of oil in same pan over medium/high, and saute mushrooms for 5-6 minutes or until golden around the edges. Season with salt and pepper and fresh thyme.

Next, make the vinaigrette. Combine chopped basil, lemon juice and zest, and apple cider vinegar in small bowl. Whisk in olive oil until combined, and season with salt and pepper to taste.

Add veggies to quinoa, and drizzle vinaigrette over the mixture. Toss to combine, and serve! Garnish with an extra squeeze of lemon juice or chopped herbs if desired. Enjoy!