Vegan Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad


See the 'Nigerian Moi Moi' post for ingredients and cooking instructions on how to cook the moi moi.
1 cup tri-colour quinoa
100g rocket salad
1/2 red onion, sliced
50g vegan/feta cheese, diced
4-6 portobello mushrooms
50g cooked beetroot, diced
1 ripe avocado, sliced
Handful cashew nuts
2 garlic cloves,
Dash extra virgin olive oil,
Generous scoop of grass-fed butter (called so because that's what butter loves to eat, apparently...!)
Dash freshly squeezed lemon juice
1/2 tsp. honey (optional)
Pinch pink Himalayan sea salt.


Once the moi moi is cooked, set aside to cool down.
Cook the quinoa according to pack instructions and once cooked, set aside to cool down.
In the meantime, wash and place the mushrooms in a pot along with the salt, pepper, garlic and butter.
Allow to cook on a low heat with the lid on for approximately 20 minutes, or until the mushrooms produce their own juices. Allow to simmer until the juices are a dark and thick consistency before removing and setting aside.
Place the rocket, cooked quinoa, onions, cheese, beetroot and avocado on a plate.
Add the mushrooms to the plate, pouring the rich mushroom juice all over the quinoa salad.
Add the salt, pepper, cashews and moi moi and... enjoy!


Whoever said that salad is boring has never tried this sautéed mushroom, quinoa, beetroot, avocado and moi moi salad!

This is one protein-packed salad that is also low in fat, 100% gluten-free AND vegan.


Saturday, April 13, 2019 - 11:10am


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