Salad with broccoli and mushrooms
Description
Perfect for everyday meals. The original recipe uses shiitake mushrooms and a quinoa-wild rice blend. If you can't find these mushrooms or the grain mix, don't worry. For making broccoli mushroom salad, you can use regular button mushrooms, as well as plain quinoa. Or just wild rice (don't substitute with regular rice). By the way, I've also prepared it without grains—it turned out very tasty too. Garnish optionally and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Boil the chicken breasts.
- 3
Step 3
Boil the quinoa and rice mixture; the grains should not be overcooked, but all the water should be absorbed.
- 4
Step 4
Finely chop the red onion and mince the garlic. Heat a pan with vegetable oil, add broccoli and mushrooms (you can use them straight from frozen). Sauté for about 5–7 minutes, then add the onion and garlic, along with spices to taste. Cook over low heat until the onion becomes translucent and the mushrooms reduce in size by about half. The broccoli should become tender.
- 5
Step 5
Add the boiled chicken, cut into pieces, and the quinoa with rice to the skillet. Mix everything together, sprinkle with grated cheese on top, and cook for just a couple of minutes.
- 6
Step 6
Serve the ready broccoli salad with mushrooms still warm, drizzled with lime juice.