Serves 4 as a side dish or 2 as a main meal

Ingredients

200g (1 cup) quinoa
25g (1 packed cup) chopped fresh parsley
150g (1 cup) finely diced cucumber
3 tbsp chopped fresh mint
6 sun dried tomatoes
75g (¾ cup) sliced closed cup mushrooms
85ml (1/3 cup) extra virgin olive oil, plus 1 tbsp
25g (½ cup) sliced spring onions
Juice 1 lemon
Sea salt
Black pepper

Method

Rinse the quinoa, add to a small saucepan and cover with an inch of boiling water.
Cover the pan and simmer for 12-15 minutes until soft and fluffy and all the water has evaporated. Leave to cool.
While the quinoa is cooking, add the sliced mushrooms to a large frying pan with a tablespoon of olive oil. Season with a little salt and pepper and fry gently until tender – about 4 minutes.
Transfer the cooled quinoa to a large serving dish and separate the grains with a fork.
Add the cucumber and spring onions to the quinoa, pour over the lemon juice. Stir to combine.
Add the chopped herbs to the quinoa, season to taste and drizzle with the olive oil. Stir well to combine.
Top the quinoa with the cooked mushrooms.
Slice each tomato in half and arrange amongst the mushrooms.
Scatter with extra parsley to serve.

Per 100g Calories: 238, Carbohydrates: 18.0g, Sugars: 2.7g, Fat: 16.0g, Saturates: 2.1g, Protein: 5.4g, Salt: 0.23g

Recipe from: The CNM Natural Chef Kitchen at the College of Naturopathic Medicine. You can study at CNM to become a Natural Health Practitioner, a Natural Chef or a Vegan Natural Chef. www.naturopathy-uk.com

June 2018 (Issue 39) Vegan Life Magazine