Cook whole baby bella mushrooms in olive oil until light brown. Cool slightly.
Wholesome and full of flavor. Make these salads for a delicious and filling lunch. Use your favorite bottled vinaigrette for the salad dressing.
Servings and Ingredients
|1 (8 oz) pkg. whole baby bella mushrooms|
|1 tbsp. Hy-Vee Select olive oil|
|1 c. cooked quinoa|
|1 (10 oz) pkg. arugula|
|1 c. cherry tomatoes, halved|
|2 tbsp. Hy-Vee grated Parmesan cheese|
|Bottled vinaigrette, optional|
|4 poached eggs|
|Hy-Vee kosher sea salt , to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- Small skillet
- Medium bowl
Toss together mushrooms, cooked quinoa, arugula, cherry tomatoes and Parmesan cheese in a bowl. Add desired amount of bottled vinaigrette; toss to coat. Season to taste with salt and black pepper.
Top each salad with a poached eggs.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 185g
- Sodium: 220mg
- Total Carbohydrates: 16g
- Protein: 13g