Rocket, Mushroom and Quinoa Salad
Source of Recipe
rainbowfresh
Recipe Introduction
serves 4
List of Ingredients
- 1 cup dry quinoa, rinsed and drained under cold water
- 1/2 cup extra virgin olive oil
- 3 tbs white balsamic vinegar
- 1/4 tsp sugar
- 1 clove garlic crushed (or very finely chopped)
- 2 tsp wholegrain mustard
- 1/2 bunch basil, chopped roughly
- 1/2 bunch continental parsley, chopped roughly
- salt and pepper
- 400g small white button mushrooms, sliced
- 1 punnet cherry tomatoes, chopped inhalf
- 1 packet rocket, chopped roughly (leave some for garnish if you like)
- 1/2 pack enoki mushroom, stems cut off, chopped into 5cm pieces
Instructions
- Place quinoa and 1 1/2 cups cold water in a saucepan over high heat and cover. Once water is boiling, reduce heat to low. Simmer for 10-12 minutes or until water has absorbed. Drain in a colander and allow to cool.
- In a large bowl combine oil, vinegar, sugar, garlic, mustard, basil, parsley, salt, pepper and mix very well.
- Add sliced white mushrooms and cherry tomatoes and mix again. Add quinoa, rocket, enoki mushrooms and mix again to combine.
- Taste for seasoning and if required add more olive oil
- Place in large bowl and garnish with extra rocket.
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