Warm Mushroom, Quinoa & Feta Salad

A vegetarian salad served warm with quinoa, feta and radishes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Braai, Culinary Collection, Lunch
Cuisine South African, Vegetarian
Servings 4



  • 1 clove garlic finely grated
  • 100 ml olive oil
  • 60 ml red wine vinegar
  • 15 ml freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp dried oregano


  • 1 cup uncooked quinoa
  • cup water
  • ½ tsp tsp salt


  • 300 g mixed salad greens
  • 1 handful fresh dill sprigs
  • 1 medium Mediterranean cucumber sliced
  • 4 radishes thinly sliced
  • 180 g barrel aged feta cheese sliced into large chunks
  • 400 g white button mushrooms sliced in half
  • olive oil for cooking
  • salt and pepper to taste


For the vinaigrette

  • Preheat braai on medium high heat.
    Place all the vinaigrette ingredients together in a glass jar with a lid.
  • Season well with salt and pepper.
    Shake jar to emulsify and set aside until serving.

For the Quinoa

  • Rinse quinoa well in a fine metal sieve under cool running water.
    Combine the quinoa, water and salt in a medium pot.
  • Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
    Remove from the heat and leave covered for 10 more minutes.
    Fluff with a fork.

For the mushrooms

  • Toss mushrooms in a bowl with a little drizzle of olive oil, salt and pepper.
    Place cut side down onto the braai and cook until lightly charred and just tender.

For the salad

  • In a large mixing bowl combine the salad greens, dill, cucumber and radish.
    Add the warm mushrooms and quinoa.
  • Drizzle everything with a little dressing and toss lightly.
    Pile onto a serving platter and finish with feta chunks.
  • Serve the salad straight away and enjoy!
Keyword braai, vegetarian