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Shiitake and quinoa salad

This yummy Shiitake and quinoa salad can be made with freshly cooked or leftover quinoa. Either way it’s a quick and easy dish, which is super healthy, gluten-free, fairy-free too! Ideal for vegans and the health-conscious.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g quinoa
  • 125 g shiitake mushrooms
  • 1 bunch of salad onions
  • 1 clove of garlic
  • 1 inch piece of ginger
  • 1 tsp vegetable oil
  • 1 Tbsp soy sauce Kikkoman
  • 1 tsp miso paste
  • 1 tsp rice vinegar
  • 1 Tbsp water
  • 1 tsp sesame oil
  • Chili flakes or coriander leaves optional

Method
 

  1. Cook the quinoa according to the packaging instructions, then drain and keep warm.
  2. Meanwhile finely slice the mushrooms and salad onions; chop the garlic and ginger. Mix the miso paste with the water and rice vinegar in a small bowl. Set aside.
  3. Heat the vegetable oil in a wok and stir-fry garlic & ginger for 30 seconds, then add the green parts of the salad onion and cook for a minute, while stirring.
  4. Now add the mushrooms and stir-fry for 2 minutes, then add the soy sauce and miso mixture. Let it bubble for a minute or so then mix in the quinoa and white parts of the salad onions. Add the sesame oil, stir for a few seconds to combine.
  5. Serve with chilli flakes or fresh coriander leaves.