This salad doesn’t just taste good, it’s simple to make, healthy, low in carbohydrates and calories, high in fibre, vegan and gluten free! I make quinoa in big batches on Sundays, so I can enjoy it with lots of different meals during the week when I have no time to cook. It tastes great cold or with grilled fish too!
Serves 2 Ingredients: 2 garlic cloves, chopped 2 spring onions, chopped 200g mushrooms, chopped 100g fresh spinach 1 cup of quinoa pepper and salt 1 tbsp. olive oil Method: For the quinoa: Rinse the quinoa thoroughly in cold water. Bring 3 cups of water to boil in a large saucepan and add the quinoa. Stir, cover with a lid, reduce the heat to low and simmer for 20min until water is almost absorbed. (Keep an eye on it, add more water if it looks like it starts to burn). Remove from heat, drain off any excess water and leave to stand for 10min. Meanwhile, heat the olive in a large frying pan. Add the mushrooms and garlic and saute over medium, high heat for about 5 minutes until mushroom gets soft and a golden brown colour. Add the chopped spring onions and mix. Season with salt and pepper. Add the fresh spinach, reduce heat to low, cover with a lid and let the mushrooms and spinach cook for about 1 minute or less, just until the spinach begins to wilt. Add the quinoa and cook for another minute until it warms up. Enjoy!