Ingredients:

• 1 cup dry quinoa, rinsed and drained under cold water
• ½ cup extra virgin olive oil
• 3 tbsp white balsamic vinegar
• ¼ tsp sugar
• 1 clove garlic, crushed or chopped very finely
• 2 tsp wholegrain mustard
• ½ bunch basil, chopped roughly
• ½ bunch continental parsley, chopped roughly
• Salt and pepper
• 400gm small white button mushrooms,
• sliced 1 punnet cherry tomatoes chopped in half
• 1 packet of Rainbow Fresh Rocket, chopped roughly (leave a little for garnish)
• ½ packet enokii mushrooms, stems cut off, chopped into 5cm pieces

Method:

Place quinoa and 1½ cups cold water in a saucepan over high heat and cover. 

Once water is boiling reduce heat to low.  Simmer for 10 to 12 minutes or until water has absorbed. Drain in a colander and allow to cool. 

In a large bowl combine olive oil, white balsamic vinegar, sugar, garlic, wholegrain mustard, basil, parsley, salt, pepper and mix very well.  Add sliced white button mushrooms and cherry tomatoes and mix again.  Add quinoa, rocket and enokii mushrooms and mix again to combine.  Taste for seasoning and if required add a little more olive oil.

Place in a large serving bowl, garnishing with extra rocket that has been dressed with olive oil.