Marinated mushroom & super grain salad

PREP TIME: 10 Min

COOK TIME: 42 Min

SERVES: 2

  • 250g button Mushrooms
  • 1 tablespoon vinegar (white wine, cider, balsamic)
  • 2 tablespoons lemon juice
  • 1 small garlic clove, crushed
  • 1 teaspoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 100g/ half a cup super grain mix or quinoa, rinsed
  • 3 cups baby kale or regular, shredded
  • 2 carrots, grated or julienned
  • 1 small beetroot, peeled and grated or julienned
  • half a cup walnuts, roughly chopped

Method

  1. Slice or quarter the mushrooms.
  2. In a large bowl whisk together the vinegar, lemon juice, garlic and mustard then the olive oil and season with salt and pepper to taste.
  3. Add the mushrooms, stir to coat well and set aside for 30 minutes to marinade.
  4. Bring a medium saucepan of salted water to the boil.
  5. Rinse the quinoa in a sieve under cold water then add to the boiling water.
  6. Cook for 12 minutes until tender. Rinse, drain and cool.
  7. Add the quinoa, kale, carrots and beetroot to the mushrooms and gently fold together.
  8. Serve in bowls sprinkled with the walnuts.

MADE WITH

White Button Mushrooms
White Button