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Mushroom, Beetroot & Quinoa Salad
Ingredients
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
DRESSING
5ml grainy mustard
15ml honey
30ml balsamic vinegar
45ml olive oil
Method
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.