Quinoa salad that uses up leftover produce sitting in your fridge.

In a medium saucepan, sautee garlic and onion in oil until sweating.
Add mushrooms and continue to cook until mushrooms start to soften.
Rinse quinoa, strain ensuring most of the water is removed and dump into saucepan. Stir for a few minutes to bring out toasty flavour. Add water or stock, bring to a boil, reduce heat, cover and cook for 15 minutes.
While quinoa is cooking, wash leafy greens and slice into ribbons. If using kale, make sure to give it a quick massage in oil. Slice beets into small cubes and chop pea shoots. Place all items in a large dish with lid.
Once quinoa has cooked, remove from heat and let sit for five minutes off heat. Fluff with fork.
Dump quinoa into dish with greens and give it a good stir.
Dress your own plate with the salad mix and individually top with avocado, your favourite cold pressed oil and add sea salt and black pepper according to taste. Add hemp seed and almonds for additional protein.
Store leftovers in the fridge.
Ingredients
Directions
In a medium saucepan, sautee garlic and onion in oil until sweating.
Add mushrooms and continue to cook until mushrooms start to soften.
Rinse quinoa, strain ensuring most of the water is removed and dump into saucepan. Stir for a few minutes to bring out toasty flavour. Add water or stock, bring to a boil, reduce heat, cover and cook for 15 minutes.
While quinoa is cooking, wash leafy greens and slice into ribbons. If using kale, make sure to give it a quick massage in oil. Slice beets into small cubes and chop pea shoots. Place all items in a large dish with lid.
Once quinoa has cooked, remove from heat and let sit for five minutes off heat. Fluff with fork.
Dump quinoa into dish with greens and give it a good stir.
Dress your own plate with the salad mix and individually top with avocado, your favourite cold pressed oil and add sea salt and black pepper according to taste. Add hemp seed and almonds for additional protein.
Store leftovers in the fridge.