oyster mushroom shawarma with spiced quinoa

Serves: 4 • Preparation time: 20 minutes

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175 grams quinoa White Seeds

6 tablespoons extra-virgin olive oil

5 spring onions, finely chopped

300 grams oyster mushrooms, cut into strips

½ tablespoon shawarma seasoning + ¼ teaspoon

400 grams vine-ripened tomatoes, diced

80 grams rocket, finely chopped

20 grams parsley + stalks, finely chopped

10 grams basil, finely chopped

1 lemon, squeezed


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How to cook

  1. Boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid and drain the Quinoa well in a sieve. Or heat the Moroccan pouch according to the instructions on the package.

  2. Meanwhile, heat 3 tablespoons of oil in a frying pan. Add the spring onions and mushroom strips. Sauté for 10 minutes, adding the shawarma seasoning halfway through.

  3. In a large bowl, combine the diced tomato, Quinoa, rocket, herbs, 4 tablespoons oil and ¼ teaspoon shawarma seasoning. Add lemon juice, salt and pepper to taste.

  4. Divide the herbed Quinoa between 4 deep bowls, and arrange the oyster mushroom shawarma on top.


Variation: finely chop a bag of baby spinach and stir into the spiced Quinoa for extra vitamins.

Vegetable suggestion: delicious with a crisp cucumber salad or a dollop of tzatziki.



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