Hey guys, I got so much going on at university right now – the final exams are just around the corner and I’m starting to get really nervous. So unfortunately I couldn’t spend much time in the kitchen in the last couple of days . But as it is sooo hot in Germany right now (about 35 to 40 degrees Celcius, which is about 95-105 degrees Fahrenheit for my American readers), this isn’t as big a deal as it would be on normal days.
Usually I’m graving at least one hot meal aday, but right now I’m totally happy with veggies, fruits, and salads (especially with quinoa, rice, or couscous salads). Of course nicecream and frozen fruits are a solid part of my diet these days. ;-) The other day, we had a fresh summer quinoa salad with mushrooms and spinach, which I’d like to share with you. The recipe is super easy and quick to make. It’s also great to take to work or school.
For the quinoa salad I sauteed green onions with mushrooms and combined them with fresh spinach, tomatoes, and quinoa. For the dressing I used olive oil, white wine vinegar, soy or oat cuisine, fresh chives, and parsley.
Do you have any great recipes for really hot summer days?
Quinoa Salad with Mushrooms and Spinach
For the salad:
- 1 cup quinoa
- 2 handfull fresh spinach
- 3 tomatoes, diced
- 3 green onions, cut into rings
- about 9 oz mushrooms, sliced
- 1 tablespoon olive oil
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons soy or oat cuisine
- Cook the quinoa according to the instructions on the package. Use vegetable broth instead of salted water.
- Meanwhile heat the olive oil in a medium pan and sauté two of the three green onions together with the mushrooms for about three minutes. Set the remaining green onion aside.
- For the dressing combine all ingredients in a salad bowl and mix until smooth.
- Stir in the mushrooms, the green onions, the tomatoes, the cooked quinoa, and the spinach. Sprinkle with the remaining green onion.