While this isn't in the 'speedy dinner' category, this is still quite a quick meal to put together. The main preparation part is to saute the mushrooms which you can do while boiling the quinoa (which takes about 15 minutes). As per my earlier post about 'Quinoa', I used a mix of red and white quinoa for this salad.
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| All ingredients ready to be mixed with the cooked quinoa |
1 cup quinoa - rinse well before boiling as per instructions on the packaging; I add a tsp of Merigold vegetable bouillon granulate to the water to add taste.
400 g mixed mushrooms
2 cloves of garlic
A small bunch of lemon thyme or flat leafed parsley, finely chopped
1 avocado, cut into squares
A handful of pine nuts gently roasted on a dry pan
150-200 g buffalo mozzarella, cut into squares
100 g/7-9 grilled marinated artichoke hearts (you can buy these at good supermarkets and at most delis)
Finally you can add any other 'green vegetable' (sugar snap peas, string beans, broad beans, asparagus, broccoli) steamed or blanched - for this one, I added lightly steamed asparagus
Lemon juice, olive oil, salt and pepper (or Herbamare, which I prefer to use) for seasoning
Sauteed Mushrooms
Put olive oil and garlic in a hot pan; once the garlic has fried for a bit put in the mushrooms and turn the heat to medium. Stir until they are cooked. Add in flat leafed parsley or lemon thyme and season with salt and pepper.
To serve, put the quinoa on a platter and 'dress' with all the ingredients. Season with lemon juice, a good olive oil and some Herbamare (or salt and pepper).
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| It looks a bit like 'a dogs breakfast' but I promise it tastes wonderful! |
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