Recipes

Sautéed Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad (Gluten-Free/Vegan)

13/04/2019

Sautéed Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad - JustinaElumeze.com Main

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.

The other day I shared a recipe for authentic Nigerian moi moi that, if you tried, I hope you liked as much as I did.

Moi moi is a vegan bean based delicacy that is incredibly healthy and nutritious, as well gluten-free and extremely low in fat.

Sautéed Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad - JustinaElumeze.com 2

The great thing about moi moi is that it can be eaten either hot or cold, making it perfect to have as a snack or as an accompaniment to a healthy salad, as is the case here with my sautéed mushroom, quinoa, beetroot, avocado & moi moi salad.

Everything in this salad blends perfectly.

The tri-colour quinoa soaks up the juices that ooze from the plump and flavourful sautéed garlic mushrooms, whilst the creamy avocado goes perfectly with the sweet beetroot and crunchy cashew nuts.

To top it off (literally), the savoury moi moi gives the whole delicious salad even more flavour.

So next time you hear a salad dodger saying that they find salads boring, send them directly to this page!

 

Sautéed Mushroom, Quinoa, Beetroot, Avocado & Moi Moi Salad (100% Gluten-Free/Vegan)
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.
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Ingredients
  1. See the 'Nigerian Moi Moi' post for ingredients and cooking instructions on how to cook the moi moi.
  2. 1 cup tri-colour quinoa
  3. 100g rocket salad
  4. 1/2 red onion, sliced
  5. 50g vegan/feta cheese, diced
  6. 4-6 Portobello mushrooms
  7. 50g cooked beetroot, diced
  8. 1 ripe avocado, sliced
  9. Handful cashew nuts
  10. 2 garlic cloves, minced
  11. Generous scoop of grass-fed butter (called so because that's what butter loves to eat, apparently...!)
  12. Pinch pink Himalayan sea salt.
  13. Pinch pepper.
Instructions
  1. See the 'Nigerian Moi Moi' post for ingredients and cooking instructions on how to cook the moi moi.
  2. Once the moi moi is cooked, set aside to cool down.
  3. Cook the quinoa according to pack instructions and once cooked, set aside to cool down.
  4. In the meantime, wash and place the mushrooms in a pot along with the salt, pepper, garlic and butter.
  5. 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.
  6. Place the rocket, cooked quinoa, onions, cheese, beetroot and avocado on a plate.
  7. Add the mushrooms to the plate, pouring the rich mushroom juice all over the quinoa salad.
  8. Add the salt, pepper, cashews and moi moi and... enjoy!
Justina Elumeze https://justinaelumeze.com/

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