oyster mushroom shawarma with spiced quinoa
Serves: 4 • Preparation time: 20 minutes
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
How to cook
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.
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.
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.
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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