Vegan Mushroom Lentil Quinoa Salad

January 20, 2020
This recipe is lately one of my favorites when I am prepping my meals for work. It has everything that you need to have a healthy lunch at your desk: vegan proteins, healthy fats, veggies, nuts and carbs. This portion makes enough for 2-3 days.
Vegan Lentil Mushroom Quinoa Salad

Vegan Mushroom Lentil Quinoa Salad

Recipe Type: Allergen Free Salads
utensils YIELDS 2 servings
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  • 1 can (250g) cooked lentil
  • 1/2 cup quinoa
  • 1/2 cup rice
  • 400 g mushroom
  • 2 cloves garlic
  • 2 tbs mulberry flavored balsamic vinegar
  • 50g arugula
  • 2 tbs sesame oil
  • to taste salt, pepper
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  1. Rinse quinoa, then add it with the rice to boiling salty water and cook it for about 15 minutes, until tender.
    Filter it once done, season with salt and pepper.
  2. Slice up the mushrooms and heat up the oil in a pan, along with the 1 minced garlic start to sauté the mushrooms. When done, set aside. Don’t overcook it, 5 minutes should be enough. Once it cooled mix it with the lentil and arugula. Mix in the other minced garlic,  balsamic vinegar and oil.
  3. You can top it with seeds or even pomegranate.
    Another version is to mix the lentil with the quinoa and rice before mixing it with the mushrooms.


Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


always stay inspired!