- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic, chopped
- handfull fresh thyme
- 2 large portobello mushrooms
- ¾ cup of frozen peas
- 100g rocket leaves
- 1 cup cooked quinoa
Are you tired of the same old salads you revert to without thinking? This recipe could be one to try out if you’re looking for something different. It came about as a ‘mystery box’ collection thrown together based on what was in our fridge and freezer.
It makes a great base for a lunch – either on it’s own, or with some salmon stirred through. For dinner, pair this with some roasted sweet potato and grilled fish. Enjoy!
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 has softened and 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 rocket leaves and quinoa to the mixing bowl and fold all ingredients thoroughly.
Season with salt and pepper and serve.
Use baby spinach leaves instead of rocket
Replace the quinoa with a can of drained lentils
Spice the salad up with chilli or harrissa paste
Crumble feta or goats cheese through the salad
Stir through a handful of fresh parsley or basil
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