Crispy Quinoa, Mushrooms, and Pear Salad With Fried Herbs
1-2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
cooked quinoa
1 c
quartered cremini mushrooms (about 4)
2 tbsp
olive oil
Kosher salt and freshly ground black pepper
¼ tsp
crushed red chile flakes
2
fresh sage leaves, thinly sliced
1
garlic clove, grated on a Microplane grater
2 tbsp
fresh lemon juice
1 tbsp
roughly chopped fresh flat-leaf parsley leaves
4 lg
fresh mint leaves, thinly sliced
½
Asian pear, peeled, cored, and cut into ¼-inch-thick slices
2 oz
goat cheese, crumbled
Chewy quinoa is transformed into crisp, crunchy bits in the air fryer. They pair perfectly with tender mushrooms, chopped Asian pear, and hearty herbs like mint and sage, which all make this a decidedly wintry salad, perfect as a side dish or a light lunch. As with all grains that you want to fry, make sure they are cooled and dried thoroughly before frying to ensure they get as crispy as possible.
Directions
- In a bowl, combine the quinoa, mushrooms, olive oil, and salt and pepper to taste and toss to coat evenly in the oil. Transfer to a 7-inch round cake pan insert, metal cake pan, or foil pan and reserve the bowl.
- Place in the air fryer and cook at 350°F, stirring every 5 minutes and stirring the chile flakes, sage, and garlic into the quinoa during the last 5 minutes of cooking, until lightly toasted and crunchy, about 20 minutes.
- Return the hot quinoa to the bowl and toss with the lemon juice, parsley, mint, and pear. Season with salt and pepper, then top the salad with the goat cheese before serving.
Reprinted with permission from Air Fry Every Day by Ben Mims, copyright © 2018. Published by Clarkson Potter, an imprint of Penguin Random House.
