Balsamic Mushroom & Lemon Ricotta Quinoa Salad




  • 1 cup of ricotta
  • zest of 1 lemon
  • juice of ½ lemon
  • 1 Tbsp olive oil
  • 1 cup of walnuts
  • 2 tbsp maple syrup
  • 1 ½ cups quinoa
  • 3 cups of vegetable stock
  • 100g butter
  • 1 Tbsp extra virgin olive oil
  • 200g Meadow Portabello Mushrooms, sliced into 2cm thick pieces
  • 400g Meadow White Button Mushrooms, quartered
  • 5 large garlic cloves, roughly diced
  • 7g thyme or 10 large sprigs
  • pinch of chilli flakes
  • ¼ white wine
  • ¼ tomato puree
  • 1 ½ Tbsp balsamic vinegar
  • 2 zucchini
  • 1 cup of Italian parsley – chopped


  1. Mix together the ricotta, lemon zest, lemon juice and olive oil. Set aside.
  2. Fry the walnuts in a dry pan until they are lightly toasted. Turn off the heat and add in the maple syrup, mix it around and then tip onto a plate lined with baking paper.
  3. Get the quinoa cooking with the vegetable stock. Put the lid on and let it simmer on a low heat.
  4. Melt the butter in a large pan and 1 tbsp of olive oil, add in all of the mushrooms, season well and stir for a couple of minutes. Add the chopped garlic, and thyme leaves - leave on the stalks on as you can pull these out at the end.
  5. Add a splash more oil if needed, a pinch of chili flakes and the wine, let this bubble away for a few minutes.
  6. Now add the tomato puree and balsamic, mix well and let everything bubble away on a low heat for about 10 minutes.
  7. Using a peeler, ribbon the zucchini, chop the parsley and the toasted walnuts.
  8. Once the mushrooms & quinoa are cooked, mix them together with half of the parsley and the zucchini.
  9. Put everything onto a serving platter and top with the remaining parsley, walnuts and then spoon over the ricotta.


White Button Mushrooms
White Button
Small Portabello Mushrooms
Small Portabello