Shiitake Mushroom and Sesame Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

A mixture of shiitake and dried porcini mushrooms in this salad provides a rich, almost meaty flavour that gives neutral quinoa the taste boost that it needs. The result is a substantial salad with vibrant colours, an opulent sesame taste and a very useful profile of vitamins, antioxidants, iron and calcium.


  • 12 g/½ oz dried porcini mushrooms
  • 175 g/6


  1. Bring the porcini mushrooms, quinoa and water to the boil in a medium pan, lower the heat and simmer for 12-14 minutes. Drain, discarding any excess water, and set aside to cool.
  2. In another pan, heat the sesame oil, add the garlic, ginger and peppers and stir-fry until the peppers are softened.
  3. Add the shiitake mushrooms and cook for a further 3-4 min