Arugula, Mushroom & Quinoa Salad

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.

Serves: 4

  • 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
  1. 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.
  2. Heat the oil in a heavy based saucepan over low heat.
  3. Add the onion, garlic and thyme to the pan, and fry for approximately 5 minutes, or until the onion is translucent.
  4. Add the mushrooms to the pan, and cook for a further 2-3 minutes.
  5. Add the frozen peas to the pan and cook for a few minutes until the peas are fully defrosted.
  6. Remove from the heat and transfer the vegetable mix into a large mixing bowl.
  7. Add the arugula and quinoa to the mixing bowl and fold all ingredients thoroughly.
  8. Season with salt and pepper and serve

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