We are snowed in down here in the DC area, again!! So I managed to hook up this recipe, but didn’t dare brave the ten inches outside to get two essential ingredients that take this salad to the next level: corn and cilantro. I added them into the steps below. If you don’t know about quinoa, it is a complete protein and awesome for very active vegans because consuming it helps your muscles regenerate from intense workouts. All vegans know the first question non-veggies ask is, “Um, where do you get your protein?” Well quinoa is a bangin’ answer to that question. Check in the Raw Girl archives for an article I wrote that breaks down the wonders of quinoa.
Ingredients:
2 cups quinoa cooked or sprouted, 1 small beet shredded, 1 carrot shredded, 1/3 of a jicama shredded (can also use zucchini instead–yummy), chopped red onion, a wedge of lemon, two capfuls of extra virgin olive oil, several dashes of cumin and paprika, celtic sea salt to taste, 2 cups peeled and chopped mushrooms soaked in warm water for 10-15 minutes, a small handful of fresh cilantro, chopped, and 1 ear of non-GMO organic corn
Start by putting your mushrooms in warm water and letting them soak. If you are cooking quinoa, put it on the stove, if you sprouted it, you are ready to go. While the mushrooms are soaking and quinoa is cooking, shred your veggies adding the cilantro and shaving in raw corn as well, season with paprika, cumin, and salt, and give them a nice massage. Strain your cooked quinoa of water, and then mix into veggies until it changes color. Season mushrooms with extra virgin olive oil, salt, and thyme. Mix in mushrooms and your ready to eat.
Makes around 3-4 servings and keeps well in the fridge. Enjoy!
-XoXo Raw Girl
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