Warm Mushroom, Quinoa & Feta Salad
A vegetarian salad served warm with quinoa, feta and radishes
Ingredients
Vinaigrette
- 1 clove garlic finely grated
- 100 ml olive oil
- 60 ml red wine vinegar
- 15 ml freshly squeezed lemon juice
- 2 tsp Dijon mustard
- 1 tsp dried oregano
Quinoa
- 1 cup uncooked quinoa
- 1¾ cup water
- ½ tsp tsp salt
Salad
- 300 g mixed salad greens
- 1 handful fresh dill sprigs
- 1 medium Mediterranean cucumber sliced
- 4 radishes thinly sliced
- 180 g barrel aged feta cheese sliced into large chunks
- 400 g white button mushrooms sliced in half
- olive oil for cooking
- salt and pepper to taste
Instructions
For the vinaigrette
- 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.
For the Quinoa
- 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.
For the mushrooms
- 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.
For the salad
- In a large mixing bowl combine the salad greens, dill, cucumber and radish.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 straight away and enjoy!