This beautiful salad features a grilled portobello mushroom as it's centerpiece, and is as delicious and satisfying as it is nutritious!
Ingredients
or3 cups of arugula, raw (60 g)
or1/2 cup chopped of onions, young green, tops only (36 g)
or1/4 cup of coriander (cilantro) leaves, raw (4 g)
or1 cup, chopped of peppers, sweet, red, raw (149 g)
or1 cup of quinoa, cooked (185 g)
or1 cup of quinoa, cooked (185 g)
or2 cups of slices of mushrooms, portabella, grilled (242 g)
or1 tsp of ginger root, raw (2 g)
or4 tbsps of soy sauce made from soy (tamari) (72 g)
or1/4 cup of honey (85 g)or1 tablespoon of oil, sesame, salad or cooking (14 g)or1/4 cup of vinegar, cider (120 g)
Preparation
1.
Toss arugula, green onion, cilantro and peppers (red and orange bell) and cooked quinoa in a salad. Whisk together soy sauce (coconut aminos), vinegar (rice vinegar is best), finely chopped ginger, honey and sesame oil. Set aside. Grill mushrooms over med-high head for 4 minutes each side. Top the salad with mushrooms, drizzle with dressing, and enjoy!