Shiitake Mushroom and Sesame Salad

Name: Shiitake Mushroom and Sesame Salad
Yield: Serves 4
Ingredients: salt and ground black pepper; ¼ cucumber, sliced into thin strips; 115 g/4 oz shiitake mushrooms, roughly torn; 2 cm/1 in piece fresh root ginger, peeled and finely chopped; 15 ml/1 tbsp sesame oil; 5 ml/1 tsp toasted sesame oil; 15 ml/1 tbsp rice vinegar; 1 clove garlic, crushed; 30 ml/2 tbsp sesame seeds; 475 ml/16 fl oz/2 cups water; 2.5 ml/½ tsp Dijon mustard; 175 g/6 oz/1 cup tricolour quinoa; 1 small Little Gem (Bibb) lettuce, leaves separated; 1 red and 1 orange (bell) pepper, sliced in thin strips; 12 g/½ oz dried porcini mushrooms

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Starter
Vegan
Gluten-free

Method

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.
In another pan, heat the sesame oil, add the garlic, ginger and peppers and stir-fry until the peppers are softened.
Add the shiitake mushrooms and cook for a further 3-4 min