Mushroom bean and quinoa salad
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.