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Mushroom, beetroot and quinoa salad

A healthy and satiating meal or side dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Culinary Collection, Superfood combos
Cuisine South American
Servings 6


  • 200 g quinoa
  • 500 ml vegetable or chicken stock
  • 10 ml olive oil
  • 250 g button mushrooms, cooked
  • salt and milled black pepper
  • 100 g frozen peas, cooked and drained
  • 250 g beetroot, oven-roasted and peeled
  • 45 ml fresh mint, chopped
  • 100 g feta cheese, optional


  • 5 ml grainy mustard
  • 15 ml honey
  • 30 ml balsamic vinegar
  • 45 ml olive oil

To garnish:

  • pea shoots
  • mint


For the dressing:

  • Place all of the dressing ingredients into a small mixing bowl and whisk to combine.

For the salad:

  • 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.
  • 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. Transfer the mushrooms to the quinoa, with the peas, beetroot, mint and feta cheese, if using.
  • Pour half of the dressing over the salad and toss to combine.
  • Arrange the salad onto a serving platter and garnish with pea shoots and mint leaves. Serve with the remaining dressing.
Keyword salad, superfood