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 #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



200g quinoa

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

15ml honey

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.