Mushroom bean and quinoa salad
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This vegan and gluten free dish is packed with delicious Asian flavours. Quinoa is high in protein and gluten free, and far healthier than white rice/pasta. So don’t feel bad about grabbing seconds — or even thirds. Serve with poached eggs for extra protein.
Preparation: 40 mins
Cooking: 20 mins
200g fine trimmed green beans, finely chopped
150g shiitake mushrooms, sliced
150g oyster mushrooms, sliced
2 tbsp groundnut oil
1 tbsp sesame oil
4 tbsp soy sauce (gluten free)
4 tbsp agave syrup or honey
2 pinches of sea salt
Sesame seeds, toasted
Rinse the quinoa through a fine sieve and put it in a medium pan with 450ml of cold water. Bring to the boil, cover with a lid and simmer on low for 20 mins.
When cooked remove from the heat and leave to stand for 10 minutes, then spread it over a large plate to cool down.
Blanch the beans in boiling salted water for 5 minutes then refresh in cold, running water.
Warm the groundnut and sesame oil in a large non-stick frying pan, then add the sliced shiitake and oyster mushrooms, and sauté until wilted — about 5 minutes. Add the soy and syrup or honey, and simmer for 5 minutes.
Put the cooled quinoa in a large mixing bowl, add the beans and mushrooms and mix to combine.
Check for seasoning.
Serve garnished with toasted sesame seeds and coriander.