This plant based meal is the perfect combo packed with protein and flavour. It's a recipe that can be adjusted to suite your taste, by adding herbs or swapping sun-dried tomato with another of your favourite vegetables. Broccoli or kale or even ochro. Experiment with it. There are no rules. Regardless this dish is delicious and can be the star dish of you dinner table.
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 cup quinoa Bob Red Mills
2 cups vegetable stock or water
8 oz mushrooms sliced
1 cup frozen green peas
1/3 cup slivered almonds
1/4 cup Apple Cider Vinegar
1 tsp dijon mustard
1 tsp maple syrup or honey
1/2 lemon juiced
Saute mushrooms in a large saute pan over medium heat with very small amount of vegetable stock or water until cooked through.
Add the quinoa, 2 cups vegetable stock or water to the pan and heat until boiling. Turn down heat to simmer and cook about 15 minutes until all of the water is absorbed.
Add the peas during the last few minutes of cooking along with the sun-dried tomatoes, and slivered almonds. Stir to combine.
Mix dressing ingredients and add to quinoa, mixing to combine.