Feta and feta (ha!) with FLEXITARIAN favourite, Warm Mushroom, Quinoa & Feta Salad https://bit.ly/3Kt2k0o. #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #blendability #flexitarian #feta #salad
Warm Mushroom, Quinoa & Feta Salad
1 clove garlic, finely grated
100ml olive oil
60ml red wine vinegar
15ml freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp dried oregano
1 cup uncooked quinoa
1¾ cups water
½ tsp salt
400g white button mushrooms, sliced in half
olive oil, for cooking
salt and pepper, to taste
300g mixed salad greens
handful fresh dill sprigs
1 medium-sized Mediterranean cucumber, sliced
4 radishes, thinly sliced
180g barrel aged feta cheese, sliced into large chunks
1 Preheat braai on medium high heat. Place all the vinaigrette ingredients together in a glass jar with a lid. Season well with salt and pepper. Shake jar to emulsify and set aside until serving.
2 Rinse quinoa well in a fine metal sieve under cool running water. Combine the quinoa, water and salt in a medium pot. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from the heat and leave covered for 10 more minutes. Fluff with a fork.
3 Toss mushrooms in a bowl with a little drizzle of olive oil, salt and pepper. Place cut side down onto the braai and cook until lightly charred and just tender.
4 In a large mixing bowl combine the salad greens, dill, cucumber and radish.
5 Add the warm mushrooms and quinoa. Drizzle everything with a little dressing and toss lightly. Pile onto a serving platter and finish with feta chunks. Serve the salad immediately.