Arugula, Mushroom & Quinoa Salad
Jicama, Pachyrhizus erosus, is a popular edible root in Mexico; its Spanish name comes from ancient Nahualt: xicamatl. It has a rich crispy-water texture, high in raw fiber.
- 1 tablespoon olive oil
- 1 red onion, sliced
- 2 cloves garlic, chopped
- Handfull fresh thyme
- 2 large portobello mushrooms, sliced
- ¾ cup of frozen peas
- 2 large handfuls arugula
- ½ cup quinoa
- 1 cup water
- Bring quinoa and water to boil in a saucepan. Once boiling reduce heat to low, cover saucepan and simmer for 20 minutes. Once liquid is absorbed, set pan aside.
- Heat the oil in a heavy based saucepan over low heat.
- Add the onion, garlic and thyme to the pan, and fry for approximately 5 minutes, or until the onion is translucent.
- Add the mushrooms to the pan, and cook for a further 2-3 minutes.
- Add the frozen peas to the pan and cook for a few minutes until the peas are fully defrosted.
- Remove from the heat and transfer the vegetable mix into a large mixing bowl.
- Add the arugula and quinoa to the mixing bowl and fold all ingredients thoroughly.
- Season with salt and pepper and serve