Quinoa salad with king oyster mushrooms, asparagus, and strawberries

Based on 3 ratings

“Important! The key to success for this dish is the mix of mild cereal, a spicy-sour chermoula, and just the right amount of roasting flavor. The somewhat rustic arrangement lends a nice and down-to-earth touch to your food. Regardless of whether the season is spring or summer, this is a wonderfully light but hearty dish. Red Sango Cress is very beautiful, and, just like horseradish, it contains a high amount of natural mustard oils. Mustard oils exert an antibacterial and antiviral effect on the body, and even kill off fungi. Furthermore, they are a powerful protection against cancer, and are found in most types of cabbage, turnips, or cress.”


Easy 👌


200 g quinoa
500 ml water
kaffir lime leaves
½ tsp salt
100 g kohlrabi
2 tbsp olive oil
3 stalks green asparagus
4 sprigs cilantro
4 sprigs parsley
2 tbsp lime juice
1½ tbsp olive oil
5 g chilis
9 stalks green asparagus
1 tsp olive oil
2 tbsp oil (for frying)
250 g king oyster mushrooms
1 pinch smoked paprika powder
1 pinch pepper
½ tsp salt
agave nectar
vanilla bean (ground)
1 tbsp horseradish (for serving)
3 tbsp garden cress (for serving)
2 tbsp sesame seeds


  • 3 cutting boards
  • 3 knives
  • sieve
  • pot
  • bowl
  • frying pan (large)
  • Step 1/6

    • 200 g quinoa
    • 500 ml water
    • lemon
    • kaffir lime leaves
    • 100 g kohlrabi
    • 2 tbsp olive oil
    • salt
    • pepper
    • cutting board
    • knife
    • sieve
    • pot

    Cut kohlrabi into 0.5-cm dices and cut one slice from the lemon. Rinse the quinoa, and bring to a boil together with the water, slice of lemon, lime leaves and salt. Simmer for 10 minutes with the lid on. Then, add the cubed kohlrabi, and simmer for 5 more minutes with the lid on, add the olive oil, season with salt and pepper, and let steep.

  • Step 2/6

    • 3 stalks green asparagus
    • strawberries
    • 4 sprigs cilantro
    • 4 sprigs parsley
    • shallot
    • 2 tbsp lime juice
    • 1½ tbsp olive oil
    • 5 g chilis
    • salt
    • pepper
    • agave nectar
    • cutting board
    • knife
    • bowl

    For the chermoula, cut the asparagus in a 45 degree-angle into 2mm thin slices. Slice strawberries and finely cut cilantro and parsley. Finely dice shallot and cut chili into thin rings. Mix all ingredients, season to taste with a little salt, a dash of agave and pepper.

  • Step 3/6

    • 2 tbsp oil (for frying)
    • 9 stalks green asparagus
    • 250 g king oyster mushrooms
    • 1 tsp olive oil
    • salt
    • pepper
    • agave nectar
    • vanilla bean (ground)
    • cutting board
    • knife
    • frying pan (large)

    Peel asparagus spears and cut mushrooms into 1-cm thick slices. Heat up a large frying pan to heat level 7 of 9, add some frying oil and the sliced mushrooms in one half, and in the other half, roast the asparagus spears for approx. 7 minutes, turning them twice. Take the asparagus from the pan, and season to taste with a good pinch of salt, some vanilla, a dash of agave, and some olive oil.

  • Step 4/6

    • 1 pinch smoked paprika powder
    • 1 pinch pepper
    • ½ tsp salt

    Season the mushrooms in the pan with smoked pepper powder, pepper, and some salt. Take the pan off the hotplate.

  • Step 5/6

    • 1 tbsp horseradish (for serving)
    • 3 tbsp garden cress (for serving)
    • 2 tbsp sesame seeds

    Spread out the quinoa on a board, arrange the asparagus and mushrooms on it just as you like, add some spots of chermoula, and garnish your creation with some horse radish, cress, and sesame. Simply place the board in the middle of the table for everyone to help themselves.

  • Step 6/6

    Find more recipes in my free Ebook!

    Find more recipes in my free Ebook!

More delicious ideas for you