Mushroom, beetroot and quinoa salad
A healthy and satiating meal or side dish.
Ingredients
- 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
Dressing:
- 5 ml grainy mustard
- 15 ml honey
- 30 ml balsamic vinegar
- 45 ml olive oil
To garnish:
- pea shoots
- mint
Instructions
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.