Quinoa tabbouleh salad with balsamic mushrooms

Ingredients

·       1/3 cup raw quinoa, then cooked

·       1/4 red onion

·       1 tsp capers

·       1 clove garlic, crushed

·       Juice 1/2 lemon

·       Large handful of spinach, finely chopped

·       Large handful of herbs, such as basil and parsley, finely chopped

·       1 tbs seeds, such as sunflower, pumpkin, and sesame

·       Salt and pepper to taste

·       1 cup of Cooked mushrooms with a splash of balsamic vinegar and a pinch of salt

Method
While the quinoa is cooking, sauté finely chopped onion until softened. In a separate pan (or same pan to be extra efficient) sauté mushrooms and add your desired amount of balsamic vinegar. To the onion, add in capers, seeds and garlic and continue cooking on a low heat for a couple of minutes. Add in finely chopped spinach and quinoa, once cooked, and mix together. Cook for a few minutes until the spinach has softened. Take off the heat and mix in finely chopped herbs and lemon juice!

Serve with whatever you have avaliable, I had mixed salad leaves, micro greens, avocado, and baby tomatoes. Drizzle with olive oil once served! Serves 1.