So that getting-fit-and-healthy promise you made yourself hasn’t quite gone to plan… but that’s no reason to give up! Invigorate your quest with Mushroom, Beetroot & Quinoa Salad https://bit.ly/2kw5tDa. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #quinoasalad #quinoarecipes #beetroot #vegmeal
Mushroom, Beetroot & Quinoa Salad
500ml vegetable or chicken stock
10ml olive oil
250g button mushrooms, cooked
salt and milled black pepper
100g frozen peas, cooked and drained
250g beetroot, oven-roasted and peeled
45ml fresh mint, chopped
100g feta cheese, optional
pea shoots and mint, to garnish
5ml grainy mustard
30ml balsamic vinegar
45ml olive oil
1 Cook the quinoa in the vegetable or chicken stock. Allow to stand for 5 minutes. Drain any excess liquid and transfer the quinoa to a mixing bowl.
2 Heat the olive oil in a pan and fry the mushrooms for 3-4 minutes, or until golden brown and tender. Season with salt and pepper.
3 Transfer the mushrooms to the quinoa, with the peas, beetroot, mint and feta cheese, if using.
4 Place all of the dressing ingredients into a small mixing bowl and whisk to combine. Pour half of the dressing over the salad and toss to combine.
5 Arrange the salad onto a serving platter and garnish with pea shoots and mint leaves. Serve with the remaining dressing.