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Raw Mushroom Superfood Salad

Serves 4-6


1 cup / 200g mixed red and white quinoa

2 cups vegetable stock

± 200g tenderstem broccoli

± 200g cooked spelt

250g white button mushrooms, sliced

1 ripe avocado

50g baby leafy greens / rocket / watercress / herbs

40g raw almonds

¼ cup / 50g fresh pomegranate rubies

olive oil


1 large red onion, very thinly sliced

½ cup water

½ cup apple cider vinegar

1 tbsp maple syrup

2 tsp sea salt


1 For the pickled onions, pack the sliced onion into a heat-proof glass jar. In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.

2 Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.

3 For the quinoa, rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for 20-30 minutes, until all the stock has been absorbed. Fluff with a fork and allow to cool.

4 Steam tenderstem broccoli for a few minutes until just tender but still crunchy. Roughly chop and add to a large mixing bowl.

5 Add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.

6 Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies. Dress with a little olive oil and pickled onion juice just before serving.