Roasted Mushroom Kale Quinoa Salad
Roasted Mushroom Kale Quinoa Salad is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Sumptuous Spoonfuls
Preheat oven to 400 F. In a medium mixing bowl, toss the mushrooms with 1 Tablespoon avocado oil and the soy sauce.
Place them in a single layer on a baking sheet and bake for 15 - 20 minutes or until the mushrooms are tender. Now, in a medium/large frying pan, heat the teaspoon of avocado oil over medium heat.
Add the squash and garlic and saute for several minutes until the squash is tender.
Add the kale and stir until the kale is wilted. Stir in the quinoa.
Serve hot or cold topped with blue cheese crumbles and toasted walnuts.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.