Mushroom, Pea and Quinoa Salad

30min

| 2 persons

By Recipe Author

Ingredients

1 cup quinoa

1 TBSP olive oil

1 TBSP butter

250 g mushrooms, thinly sliced

2 cloves garlic, minced

½ tsp dried thyme

Salt and pepper

1 cup frozen peas

Grated Parmesan – as much as your heart desires

Method

Cook quinoa in 2 cups of water, according to package instructions. Set aside to cool.
Heat olive oil and butter in a large, heavy-based pan over medium-high heat.
Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3 –4 minutes.
Season to taste with salt and a grinding of black pepper, and stir in the peas.
Cook for 2 minutes.
Stir in the quinoa until well combined.
Serve hot, sprinkled liberally with Parmesan.

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