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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



1. 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.
   
2. In a large bowl combine oil, vinegar, sugar, garlic, mustard, basil, parsley, salt, pepper and mix very well.
   
3. Add sliced white mushrooms and cherry tomatoes and mix again. Add quinoa, rocket, enoki mushrooms and mix again to combine.
   
4. Taste for seasoning and if required add more olive oil
   
5. Place in large bowl and garnish with extra rocket.