Mushrooms Quinoa Salad with Blue Cheese
Ingredients
- 200g Meadow Mushrooms Small Portabello
- 500g Macro Organic Tri Colour Quinoa
- 100g x 1 packet Barrys Bay Peninsula Blue
- White Onion - 2 large
- Superb herb fresh thyme - 1 packet
- 250ml Wild Appitite Dressing Caramelised Balsamic
- Watercress - 1 packet
- Parsley Flat Leaf - 1 packet
- 100g Macro Tamiri Almonds
Method
Preparation of Quinoa:
- Place the quinoa into a fine-mesh sieve. Rinse thoroughly under cold, running water for approximately 10 seconds.
- Transfer the rinsed quinoa to a small saucepan and add the requisite amount of water.
- Cover the saucepan with a lid and set over a high heat.
- Bring the water to a rolling boil. Immediately reduce the heat to the lowest possible setting.
- Allow the quinoa to cook, covered, for 20 minutes.
- Turn off the heat and let the quinoa stand, covered, to steam for an additional 5 minutes.
- Gently fluff the cooked quinoa with a fork and set aside.
Preparation of Caramelised Onions:
- While the quinoa is cooking, heat a large skillet over a medium-high heat.
- Add 2 tablespoons of oil to the heated skillet.
- Introduce the onions to the pan. Cook, stirring frequently, for approximately 7-8 minutes, or until the onions are thoroughly softened and have achieved a light, golden-brown colour.
- Incorporate 1/2 teaspoon of the cumin seeds and season with a pinch of salt.
- Remove the cooked onions from the skillet and set aside.
Sautéing of Mushrooms:
- To the same skillet, add another 2 tablespoons of oil.
- Add the mushrooms to the pan. (Note: If using a smaller skillet, it may be advisable to sauté the mushrooms in two separate batches to ensure even cooking.)
- Cook, stirring frequently, until the mushrooms are well-browned and have softened.
- Add the remaining 1/2 teaspoon of cumin seeds, thyme, and season with salt according to taste.
- Introduce the balsamic vinegar to the skillet. It will deglaze the pan and reduce rapidly until almost entirely absorbed.
Assembling the Dish:
- Stir the cooked quinoa and the reserved caramelised onions into the skillet with the mushrooms
- Toss through the tamari almonds
- Season with salt and pepper as required. Conduct a taste test.
- If a greater degree of acidity is desired, an additional quantity of balsamic vinegar, up to 2 tablespoons, may be incorporated.
- Dice or crumble cheese scatter on top
- Finish with herbs on top to make look vibrant