Two tablespoons of tamari
One large beetroot
Two crushed garlic cloves
One teaspoon of turmeric
One teaspoon of chilli powder
Four tablespoons of olive oil
Four tablespoons apple cider vinegar
100g of spinach
Three tablespoons olive oil
One tablespoon apple cider vinegar
Two tablespoons of Scottish Heather Honey
Half a teaspoon of tumeric
Place the quinoa in a pan with 500ml of water and one tablespoon of the tamari. Let this cook for 12-15 minutes.
Whilst this simmers, peel the beetroot, then grate using the fine side of a grater. Cut the mushrooms into thin slices.
Place the crushed garlic, turmeric and chilli into a saucepan with olive oil. Let this cook for a minute or so until the spices are bubbling nicely, being careful not to brown the garlic. Add the mushrooms and beetroot with the remaining half a tablespoon of tamari and the vinegar, then let them cook until the mushrooms are soft. Stir in the spinach.
Mix all the ingredients for the dressing together.
Once the quinoa has cooked, mix it with the mushrooms before pouring the dressing over everything. Voila - a delicious, healthy, quinoa salad.
Discovered in South America it was named 'the mother of grains' and was dubbed the first superfood (Find out what a superfood is in our blog here). Pronounced 'Key-Noir', Quinoa has become increasingly popular over the last few years as it is the perfect collision of trends in popular food culture; the natural, gluten-free trend and the protein-based vegan trend. It is an excellent substitute for rice and pasta, with its filling consistency and low levels of carbohydrates.
This dish, combining the protein and fibre rich quinoa with our superfood heather honey really is a nutritional treat - check out our blog on our superfood honey here.
Find some more delicious honey recipes here!