Vegan Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad
Ingredients
See the 'Nigerian Moi Moi' post for ingredients and cooking instructions on how to cook the moi moi.
1 cup tri-colour quinoa
100g rocket salad
1/2 red onion, sliced
50g vegan/feta cheese, diced
4-6 portobello mushrooms
50g cooked beetroot, diced
1 ripe avocado, sliced
Handful cashew nuts
2 garlic cloves,
Dash extra virgin olive oil,
Generous scoop of grass-fed butter (called so because that's what butter loves to eat, apparently...!)
Dash freshly squeezed lemon juice
1/2 tsp. honey (optional)
Pinch pink Himalayan sea salt.
Preparation
1
Once the moi moi is cooked, set aside to cool down.
2
Cook the quinoa according to pack instructions and once cooked, set aside to cool down.
3
In the meantime, wash and place the mushrooms in a pot along with the salt, pepper, garlic and butter.
4
Allow to cook on a low heat with the lid on for approximately 20 minutes, or until the mushrooms produce their own juices. Allow to simmer until the juices are a dark and thick consistency before removing and setting aside.
5
Place the rocket, cooked quinoa, onions, cheese, beetroot and avocado on a plate.
6
Add the mushrooms to the plate, pouring the rich mushroom juice all over the quinoa salad.
7
Add the salt, pepper, cashews and moi moi and... enjoy!
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About
Whoever said that salad is boring has never tried this sautéed mushroom, quinoa, beetroot, avocado and moi moi salad!
This is one protein-packed salad that is also low in fat, 100% gluten-free AND vegan.
Added:
Saturday, April 13, 2019 - 11:10am
