Air Fried Crispy Quinoa, Mushroom, and Pear Salad with Fried Herbs
Equipment
- mixing bowl
Ingredients
- 1 cup cooked and cooled quinoa
- 1 cup quartered cremini mushrooms about 4
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ¼ teaspoon crushed red chile flakes
- 2 fresh sage leaves thinly sliced
- 1 garlic clove grated on a Microplane grater
- 2 tablespoons fresh lemon juice
- 1 tablespoon roughly chopped fresh flat-leaf parsley leaves
- 4 large fresh mint leaves thinly sliced
- ½ Asian pear peeled, cored, and cut into ¼-inch-thick slices
- 2 ounces goat cheese crumbled
Instructions
- In a bowl, combine the quinoa, mushrooms, olive oil, and salt and pepper to taste.
- Toss to coat evenly in the oil.
- Transfer the mixture to a 7-inch round cake pan insert, metal cake pan, or foil pan, and place it in the air fryer.
- Cook at 350°F, stirring every 5 minutes.
- During the last 5 minutes of cooking, stir in the crushed red chile flakes, sage, and grated garlic.
- Continue cooking until the mixture is lightly toasted and crunchy, about 20 minutes in total.
- Return the hot quinoa mixture to the bowl.
- Add lemon juice, parsley, mint, and pear.
- Toss to combine.
- Season with salt and pepper, then top the salad with crumbled goat cheese before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this salad with a light and fruity white wine like a Pinot Grigio or Sauvignon Blanc to complement the fresh flavors of the herbs, mushrooms, and pear.Nutritional Information
Calories: 340 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 20 g | Fiber: 5 g | Sugar: 6 g
