Meatless Monday – Raw mushroom superfood salad
Running low on energy? Then try this delicious earthy salad filled with nutrients, vitamins and goodness. It offers just the boost your body needs to stay healthy.
Serves 4-6
You’ll need: 1 cup mixed red & white quinoa; 2 cups vegetable stock; 200g tender stem broccoli; 200g cooked spelt; 250g white button mushrooms, sliced; 1 ripe avocado; 50g baby leafy greens/ rocket/ watercress/ herbs; 40g raw almonds; 50g fresh pomegranate rubies
For the pickled onions – 1 large red onion, very thinly sliced; ½ cup water; ½ cup apple cider vinegar; 1 tbsp maple syrup; 2 tsp sea salt
How to:
For the pickled onions:
Pack the sliced onions into a heat-proof glass jar.
In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
Press the onions down with a spoon so they are submerged in the vinegar mixture. Allow cooling. Seal and refrigerate.
For the quinoa:
Rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to a boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
Steam tender stem broccoli for a few minutes until just tender but still crunchy.
Roughly chop and add to a large mixing bowl.
Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies.
Dress with a little olive oil and pickled onion juice just before serving.
* Recipe & image by The South African Mushroom Farmers’ Association.