Project Description

Raw Mushroom Superfood Salad
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Servings 6


  • 1 cup mixed red & white quinoa
  • 2 cups vegetable stock
  • 200 g tenderstem broccoli
  • 200 g cooked spelt
  • 250 g white button mushrooms, sliced
  • 1 ripe avocado
  • 50 g baby leafy greens / rocket / watercress /herbs
  • 40 g raw almonds
  • 50 g fresh pomegranate rubies

*Pickled onions

  • 1 large red onion, very thinly sliced
  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 Tbsp maple syrup
  • 2 tsp sea salt


  • For the pickled onions:
    Pack the sliced onions into a heat-proof glass jar.
     In a small saucepan, combine the water,vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
    Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.
    For the quinoa:
    Rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
    Steam tender stem broccoli for a few minutes until just tender but still crunchy.
    Roughly chop and add to a large mixing bowl.
    Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
    Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies.
    Dress with a little olive oil and pickled onion juice just before serving.