Tomato & Basil Quinoa Salad Feat. Lion's Mane
This salad is vegan, refined-sugar and gluten-free. Fresh, light and super tasty, did we mention it is super simple?
You can try adding extra protein to this salad to really bulk it out. Trojan horse Lion’s Mane into the delicious dressing, we love adding our adaptogenic herbs to all our meals and drinks. Did you know our tonic herbs are not effected by temperature? So you can add them to hot and cold drinks and food.
Feel free to try any of our medicinal mushrooms in this recipe, Mason's Mushrooms blend, Turkey Tail and Reishi are some great options.
We hope you love this recipe :)
Thanks to Tam and Pat, from our favourite coffee roasters The Branches, for this delish recipe.
- 1 cup cooked white quinoa
- 200g cherry tomatoes, halved
- 2 small zucchinis shaved into ribbons or thinly sliced
- 1⁄4 cup kalamata olives
- 1 cup fresh basil leaves
- 1⁄2 cup chopped toasted almonds
- 1 cup salad greens
- 1 tsp SuperFeast Lion’s Mane|Pinch salt
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 small clove garlic minced
- 1⁄2 cup extra virgin olive oil
- 2 tbsp minced fresh basil
Step 1For the dressing combine vinegar, maple, garlic, Lion’s Mane and salt into a bowl and whisk to bring everything together. Continue whisking and slowly add olive oil to emulsify. Stir in basil.
Step 2In a separate bowl, combine the rest of the salad ingredients except the nuts.
Step 3Stir in the dressing to taste.
Step 4Sprinkle nuts over the top.
Duxelle A La Mushroom
This recipe is delicious. When our dear friend Tam (from The Branches cafe) made this recipe and we *had* to taste test... wow, just wow. So rich and creamy and very flavoursome. Duxelle is basically a mushroom paste that is...Read more