Serves 4 ; INGREDIENTS ;3 cups of Quinoa; 200g each of Panache or chanterelle, crimini and oyster mushrooms
1 large white onion;1 large red, green, yellow bell pepper;1 large fresh tomato;1lb Fresh Green Beans (whole and already trimmed)
1 tea spoon of fresh chopped garlic; 1 tea spoon of fresh chopped ginger; 1 table spoon of fresh chopped parsley
1 table spoon of fresh cilantro; 2 table spoons of olive oil; Salt and pepper to taste.
Boil the quinoa for about 15 minutes, strain and let it rest.
Wash all the vegetables. Julienne the peppers, tomato and onion.
Trim the beans, julienne and quickly blanch in hot water.
In big pre-heated pan add the olive oil and quickly sauté all the mushrooms, add the green beans and the rest of all the julienne vegetables, garlic and ginger.
Transfer all to a big bowl and add the quinoa. Mix all the ingredients, add the parsley and cilantro. Season with salt and pepper to taste.
This salad can be served warm or cold.
Chef Honoré Gbedze