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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.

    Serves: 4-6
    Preparation: 40 mins
    Cooking: 20 mins

    INGREDIENTS
    225g quinoa
    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
    Garnish:
    Coriander
    Sesame seeds, toasted

    METHOD

    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.

    www.cookwithlisa.com

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