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Warm Quinoa, Shiitake, and Feta Salad

Course Side Dish
Keyword feta, quinoa, shitake
Servings 4 servings


  • 1 cup uncooked quinoa
  • cups vegetable or chicken broth
  • sea salt
  • 2 tbsp extra virgin olive oil, plus more for the mushrooms
  • 6 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • freshly ground black pepper
  • handful of fresh flat-leaf parsley leaves or mint, chopped
  • zest and juice of 1 lemon
  • 2 ounces feta cheese, crumbled


  1. Combine the quinoa, broth, and a pinch of salt in a small saucepan over medium- high heat. Bring to a boil, cover, and reduce the heat to low. Cook for 10 minutes. Remove from the heat and place a clean kitchen towel between the lid and pot. This helps to absorb condensation and saves you from soggy quinoa. Set the pan aside while you prepare the mushrooms.

  2. Heat a medium skillet over medium-high heat. Swirl in a bit of oil to coat the bottom of the pan. Add the mushrooms and season with salt and pepper. Sauté until golden and tender, 3 to 5 minutes.

  3. Fluff the quinoa with a fork and transfer to a medium bowl. Add the mushrooms, parsley, lemon zest and juice, and 2 tablespoons olive oil. Mix well, season with salt and pepper, and stir in the feta cheese. The salad may be served warm, at room temperature, or cold.

Recipe Notes


Try topping this dish with a drizzle of truffle oil to take it up a fancy notch.