Garden Fresh German Vegetarian Lunch Feast: Zesty Herb Quinoa Salad & Creamy Spinach Mushroom Stroganoff

Allergens

Dairy (sour cream)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup red onion, thinly sliced
• 2 cups baby spinach, roughly chopped
• 8 oz cremini mushrooms, sliced
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 cucumber, thinly sliced

Instructions

1. a. Rinse quinoa under cold water and cook according to package instructions using vegetable broth instead of water. Set aside. b. In a large pan over medium heat, sauté mushrooms with olive oil until browned and tender. Add lemon zest, salt, and pepper to taste, then stir in spinach until wilted. c. Stir in sour cream and continue cooking until heated through. Remove from heat and set aside. d. Combine cooked quinoa, dill, parsley, red onion, lemon juice, salt, and pepper in a large bowl. Toss to combine and let sit for at least 10 minutes. e. Arrange cucumber slices around the edge of a platter. Spoon the quinoa salad in the center and serve alongside the spinach mushroom stroganoff.

Chef’s Insight

The tangy lemon juice complements the earthy flavors of the quinoa and spinach mushroom stroganoff

Notes

Feel free to adjust the seasoning as needed