LIFESTYLE NEWS - Serves 4-6
You’ll need:
- 1 cup mixed red & white quinoa;
- 2 cups vegetable stock;
- 200g tender stem broccoli;
- 200g cooked spelt;
- 250g white button mushrooms, sliced;
- 1 ripe avocado;
- 50g baby leafy greens/ rocket/ watercress/ herbs;
- 40g raw almonds;
- 50g fresh pomegranate rubies
How to:
For the pickled onions:
Pack the sliced onions into a heat-proof glass jar.
In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
Press the onions down with a spoon so they are submerged in the vinegar mixture. Allow cooling. Seal and refrigerate.
For the quinoa:
Rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to a boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
Steam tender stem broccoli for a few minutes until just tender but still crunchy.
Roughly chop and add to a large mixing bowl.
Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies.
Dress with a little olive oil and pickled onion juice just before serving.
* Recipe & image by The South African Mushroom Farmers’ Association.
