Air Fried Crispy Quinoa Salad with Mushrooms and Pear
Crispy quinoa salad with mushrooms, herbs, pear, and goat cheese.
Equipment
- Mixing bowl
- Cake pan or foil pan
- Knife
Ingredients
For the quinoa base:
- 1 cup cooked quinoa
- 1 cup cremini mushrooms quartered
- 2 tablespoons olive oil
- Salt and black pepper
For the seasoning:
- 1/4 teaspoon crushed red chili flakes
- 2 sage leaves thinly sliced
- 1 garlic clove grated
For the salad:
- 2 tablespoons lemon juice
- 1 tablespoon parsley chopped
- 4 mint leaves sliced
- 1/2 pear sliced
- 2 ounces goat cheese crumbled
Instructions
- Combine quinoa, mushrooms, olive oil, salt, and pepper in a bowl.
- Transfer to a pan and place in the air fryer.
- Cook at 350°F (175°C), stirring every 5 minutes.
- During the last 5 minutes, add chili flakes, sage, and garlic.
- Cook until lightly crispy, about 20 minutes total.
- Return mixture to bowl.
- Add lemon juice, parsley, mint, and pear.
- Toss well and season to taste.
- Top with goat cheese and serve.
Notes & Wine Advice
Notes
Use cooled quinoa for the best crispy result.Do not overcrowd the air fryer for even cooking.
Serve slightly warm or at room temperature.
Variations
Add roasted nuts for extra crunch.Replace pear with apple for a different sweetness.
Use feta instead of goat cheese.
Wine Advice
This salad pairs well with a fresh Pinot Grigio or a crisp Sauvignon Blanc.These wines enhance the fresh herbs and light acidity of the dish.>
Nutrition values
Calories: 340 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 6 g | Sodium: 320 mg | Sugar: 6 g