Mango, beetroot, and mushroom quinoa salad
- 250 g white button mushrooms
- 150 g cooked quinoa
- 2–3 small beetroots
- 150 g goat cheese
- green salad (lettuce, rocket)
- 1 ripe mango
- juice of 1 lemon
- 2 tablespoons olive oil
- a pinch of salt
Wash the beetroots, then wrap in foil and bake at 180°C for approximately 1 hour. Allow to cool, then peel and chop into small cubes.
Thinly slice the mushrooms. Wash the salad and place in a serving dish. Add the cooked quinoa, the cubes of beetroot and half the mushrooms. Stir gently, then sprinkle with the crumbled goat cheese and remaining mushrooms.
To make the dressing, peel the mango and purée the flesh. Season with salt, olive oil and lemon juice, and blend until smooth.
Drizzle the mango dressing over the salad just before serving.