SERVES 4

INGREDIENTS:

FOR THE QUINOA:

2/3-Cup Quinoa

1/2-Cup Water

S&P (season to taste)

FOR THE SALAD:

1/4-Cup Olive Oil

2 Garlic Cloves (crushed)

2 tsp. Thyme (finely chopped)

Juice of 1/2 lemon

1/2 Red Onion (finely diced)

500g Button Mushrooms

2 Cups Spinach & Rocket (roughly chopped)

METHOD:

1. Set a pot of salted water on a high heat.

2. Rinse quinoa thoroughly in a strainer before adding to pot of salted water.

3. Bring quinoa to the boil, then reduce heat, cover and simmer for around 15minutes until quinoa has absorbed all the liquid.

4. Allow quinoa to stand for 5 minutes and then stir.

5. Heat the oil in a non-stick fry pan on a high heat, when hot add the garlic, onion & thyme to the pan and Saute until fragrant.

6. Add the mushrooms, S&P and lemon juice and cook until soft and brown.

7. In a large mixing bowl, add mushroom mix, spinach & rocket and quinoa and stir until all combined.

* OPTIONAL