Cook whole baby bella mushrooms in olive oil until light brown. Cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 185g
- Sodium: 220mg
- Total Carbohydrates: 16g
- Protein: 13g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 20%