Warm Quinoa Salad
15 ml Olive oil
250ml Quinoa rinsed
250ml Button Mushrooms, chopped
250ml Broccoli (florets)
250ml Frozen peas
1 ea Garlic clove, chopped
60ml pine nuts, toasted
30ml Lemon Juice
In a medium pot, add olive oil over medium-high heat. Add quinoa and stir. Cook for 5-6minute, stirring occasionally until water is absorbed and quinoa is starting to brown.
Add water and bring to a boil. Reduce heat, cover and simmer until moisture is absorbed, about 15 minutes. When done, transfer the cooked quinoa to a medium bowl.
While the quinoa is cooking, add olive oil to a large pot over medium-high heat. Do not rinse skillet.
Add mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until mushrooms are starting to soften but still a little firm.
Add peas, salt and garlic. Reduce heat to medium and cook, stirring occasionally, until sweet peas are no longer frozen and warm throughout, about 3-4 minutes.
Remove from heat, and add the mushrooms/broccoli mix to the bowl of quinoa.
Transfer the pine nuts to the quinoa mix, add the lemon juice, season with salt and pepper and stir. Serve 6.