Garlic Spinach Parmesan Pasta

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

250g spaghetti (I used Rietvell); cooked "al dente" 

500g bag of stemless spinach; steamed, strained and excess water squeezed out 

15 garlic cloves; minced 

1 cup of grated Parmesan cheese; save two pinches for garnishing when serving 

2 drizzles of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry the garlic in a drizzle of olive oil for 1 minute. Mix in the spinach and salt, reduce heat, add the cooked spaghetti on top, and then turn the heat off. Add a drizzle of olive oil, about 5-6 turns of freshly ground black pepper, and the Parmesan cheese. Mix together, garnish with a pinch or two of Parmesan cheese, and enjoy! 

X-mas Salad: Watercress Pomegranate Mint

Serves two as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

100g watercress; washed and long stems removed 

1 handful of mint leaves; torn into bits by hand 

1 pomegranate 

Juice of half a lemon 

Juice of half a mandarin 

A pinch of salt 

2 drizzles of extra-virgin olive oil 

Preparation: 

Cut the pomegranate into two halves. Scoop out the flesh of one half using a spoon and put in a large bowl. Add the watercress and mint leaves to the bowl. Squeeze in the juice of the remaining one half of the pomegranate in the bowl. Add the remaining ingredients (lemon, mandarin, salt and oil) and toss together. Enjoy and Merry Christmas! 

Traditional BBQ Onion Potato with "Mitmita" - Part II

Slight modifications to Part I 

Serves two as a side dish 

Ingredients: 

5 medium-sized potatoes; washed 

1 red onion; sliced crosswise into rings 

Sea salt and freshly ground black pepper to taste (I use 2 pinches of salt and a few turns of pepper per potato)

Mitmita to taste (I use about 2 to 3 pinches per potato) 

Extra-virgin olive oil to taste (I put in a quick drizzle for each pinch of Mitmita) 

Yoghurt to taste (optional) 

Preparation: 

Prepare potatoes following the steps in Part I, implementing this slight change: sprinkle in sea salt and black pepper when wrapping potatoes in aluminium foil. When the potatoes are ready, unwrap the foil, sprinkle in the Mitmita, and top it up with olive oil. Add more salt or black pepper as desired. If using, spread a layer of yoghurt on top. Enjoy with a salad on the side!  

Soy Sauce Rice with Kale, Mushrooms, Pepper and Grilled Onion

Serves two 

Tip: When grilling outside (or inside!), it's a good idea to grill a couple of whole red onions wrapped in aluminum foil (without removing skin; halved but put together in a single wrap) by putting them next to the coals, for about half an hour. Save any leftover in the fridge and use as ingredients in other dishes, such as the one below. 

Ingredients: 

1 cup Valencian rice (or any rice equivalent to Japanese rice); cooked to a fluffy texture 

1 cup chopped Oyster mushrooms (after removing hard steams and washing) 

1 cup chopped Champignon mushrooms (after removing hard stems and washing) 

2 cups chopped kale (after removing stems and washing) 

3 cups chopped spinach (after removing stems and washing) 

½ Mirasol pepper (red pepper- the long, wrinkled and thin type); seeded and cut in cubes 

3 tablespoons of minced ginger 

½ red onion; grilled, otherwise roasted or raw; chopped 

3 tablespoons of extra-virgin olive oil 

1 tablespoon of sesame oil 

Soy sauce and freshly ground black pepper to taste

Note: If using raw red onion, put it in at the same time as the mushrooms. 

Preparation: 

Once the rice finishes cooking, remove from heat and then drizzle in the sesame oil. To make the sauce, put mushrooms in a pan over medium heat and cook them in a tablespoon of olive oil for 3 to 5 minutes, or until they start to brown. Add the ginger, kale and one tablespoon of olive oil, and then stir together before covering the pan. Reduce heat to low and cook for about 5 minutes, or until the kale starts to soften. Add the spinach, red pepper, grilled/roasted onion, and then drizzle in the remaining tablespoon of olive oil. Cover the pan and cook on low heat for 3 to 5 minutes, or until the spinach wilts slightly. Season with freshly ground black pepper and then remove from heat immediately. Serve with the rice on the side, and enjoy with soy sauce to taste!

Arugula Feta Cheese Avo Salad (with more goodies in it)

Serves two as a side dish 

Ingredients: 
(select organic ingredients as much as possible) 
For the salad: 
4 red radishes; first halved lengthwise and then cut into half-circles crosswise
50g or 2 handfuls of arugula
1 small-sized cucumber; peeled imperfectly and chopped into cubes
1 handful of alfalfa sprouts; washed and dried
1 cup of chopped feta cheese
2 small-sized avocados; peeled, seeded and chopped into cubes
1 handful of mint leaves

For the dressing: 
Juice of half a lemon
3 drizzles of extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Preparation: 
Put all salad ingredients in a large bowl and then add the dressing. Toss together and enjoy!

Green Smoothie Variation 1

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

1 small-sized banana; roughly chopped

2 cups of almond milk 

½ of a medium-sized cucumber; peeled and roughly chopped 

1 celery stalk; leaves removed and roughly chopped

1 handful of mint leaves

1 handful of spinach leaves

1½ teaspoon of lightly toasted seed mix (brown flax seeds, white and black sesame seeds and chia seeds)

Preparation:

Excluding the leafy greens, add all other ingredients to a blender and give it an initial churn. Switch the blender off, add the spinach and mint, and then blend to a smooth consistency. Enjoy!

Mushroom Spinach Eggs - Part II

Serves two 

Ingredients: 

(select organic ingredients as much as possible) 

4 organic eggs 

3 handfuls of spinach; washed, stems removed and lightly steamed 

1 handful of black trumpet mushrooms; washed and roughly chopped 

5 garlic cloves; minced 

1 tablespoon of extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

Preparation: 

In a pan over medium heat, cook mushrooms in olive oil for 2 to 3 minutes. Add the garlic and cook for another 2 to 4 minutes, or until the mushrooms soften slightly. Squeeze excess water from the steamed spinach and chop it roughly before adding it to the pan. Stir together and cook for just a minute. Finally crack the eggs into the pan, ensuring even distribution of the yolks. Add sea salt and black pepper to taste and continue to cook for 3 to 5 minutes, or until the egg whites are thoroughly cooked through whilst the yolks remain runny. Enjoy with a side dish of your choice (pictured is a heated up leftover grilled potato with sprinkles of freshly minced cilantro)!

Sesame-flavoured Rice with Kale, Mushoom and Red Bell Pepper

Serves two

Ingredients: 

(select organic ingredients as much as possible) 

1 cup Valencian rice (or any rice equivalent to Japanese rice); cooked to a fluffy texture

12 large kale leaves; stems removed, leaves thoroughly washed and torn into smaller bits by hand 

8 medium to large oyster mushrooms; hard stems cut off, washed and roughly chopped 

3 tablespoons of minced ginger

1 red bell pepper; seeded and halved, then preferably grilled or otherwise roasted and skin removed

2 tablespoons of extra-virgin olive oil

1 tablespoon of sesame oil

Sea salt to taste

Preparation:

In a pan over medium heat, cook mushrooms in a tablespoon of oil for 3 to 5 minutes, or until the mushrooms start to brown. Add the kale, ginger and salt, and stir together before covering the pan with a lid. Cook over low heat for 7 to 10 minutes, or until the kale softens. Remove from heat. Once the rice finishes cooking, remove from heat and drizzle in the sesame oil. Dish out some rice onto a bowl, add some of the kale and mushroom mixture on top, and if desired, drizzle in more sesame oil. Serve the grilled/roasted red bell pepper on the side. Enjoy!  

Rice Alfalfa Salad

Serves two 

Ingredients: 
(select organic ingredients as much as possible)

For the salad 
1 cup salad mixed rice (substitute: brown rice or Basmati rice); steamed and let cool
50g arugula
1 cup shredded red cabbage
2 cups alfalfa sprouts
12 pear tomatoes; quartered
1 handful of mint leaves; torn by hand into bits
1 shallot; first cut lengthwise and then sliced crosswise

For the dressing: 
Juice of a lemon
3 drizzles of extra-virgin olive oil
Sea salt to taste

Preparation: 
Put all salad ingredients in a large bowl, squeeze in lemon juice, drizzle in olive oil and add sea salt to taste. Toss together and enjoy!

Crunchy & Colourful Salad - Variation 1

See the original Crunchy & Colourful Salad here. 

Serves two as a side dish 

Ingredients: 

(select organic ingredients as much as possible)

For the salad 

2 cups shredded red cabbage 

1 cup shredded green cabbage 

2 handfuls of alfalfa sprouts 

1 handful of cilantro leaves; roughly chopped 

For the vinaigrette

¼ red onion; minced 

Juice of a lemon 

4 tablespoons of extra-virgin olive oil
Sea salt to taste 

Preparation: 

To make vinaigrette put all ingredients in a glass bottle, close with a lid and shake well. You should get a homogeneous yellowish mixture flecked with red onion. Put salad ingredients in a large bowl, dress with the vinaigrette, toss together and enjoy!  

Crunchy & Colourful (CC) Salad

                                                      

Serves three as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

For the salad 

80g arugula 

2 cups shredded red cabbage 

1 cup shredded green cabbage 

1 carrot; grated 

1 white carrot; grated 

For the vinaigrette 

¼ red onion; minced 

Juice of a lemon 

4 tablespoons of extra-virgin olive oil
Sea salt to taste 

Preparation: 

To make vinaigrette put all ingredients in a glass bottle, close with a lid and shake well. You should get a homogeneous yellowish mixture flecked with red onion. Put salad ingredients in a large bowl, dress with the vinaigrette, toss together and enjoy!  

Morning Green Smoothie

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

2 cups almond milk 

1 medium-sized banana; sliced crosswise 

1 celery stick; leaves removed and roughly chopped 

2 handfuls of spinach; washed and stems removed 

1 handful of cilantro leaves 

2 tablespoons of lightly toasted seed mix (brown flax seeds, white and black sesame seeds, chia seeds) 

Preparation: 

Excluding the leafy greens, put all other ingredients in a blender and give it an initial churn. Add the spinach and cilantro and then blend to a smooth consistency. Enjoy with Croissant Integral on the side! 

Moringa Cacao Smoothie

Serves two 

Ingredients: 

1 large banana; sliced crosswise 

2 cups almond milk 

3 tablespoons lightly toasted brown flaxseeds 

1 heaped teaspoon moringa powder 

1 heaped teaspoon cacao powder 

Preparation: 

Put all ingredients in a blender, in the order listed above. Blend to a smooth consistency and enjoy! 

Trumpet Mushroom Rice

Serves two 

Ingredients: 

1 cup Basmati rice; steamed to a fluffy texture 

100g black trumpet mushrooms; washed, drained and roughly chopped 

80g arugula 

10 quail eggs; soft boiled and halved 

1 red tomato; cut in cubes (even better to use ripe red cherry tomatoes; about 10, halved) 

6 garlic cloves; minced 

3 tablespoons of extra-virgin olive oil 

Juice of half a lemon 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in a tablespoon of olive oil for about 3 minutes. Add the garlic and continue cooking for another 5 to 7 minutes, or until the mushrooms soften. Be careful not to burn the garlic. Add salt to taste and turn off heat. Put the arugula, quail eggs and tomato in a large bowl. First add lemon juice, salt and black pepper to the bowl and then mix in the cooked mushrooms. Drizzle in the remaining olive oil and then finally add the cooked rice to the bowl. Mix together and enjoy! 

Breakfast Carrot Pumpkin Soup

Serves two 

Ingredients: 

2 medium-sized carrots; peeled and chopped crosswise 

1 wedge of Cinderella pumpkin; peeled, seeded and roughly chopped 

2 tablespoons of minced ginger 

½ yellow onion; roughly chopped 

1 bay leaf 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Lightly toasted seed mix (flax seeds, sesame seeds, chia seeds) to garnish 

Preparation: 

In a pot over medium heat, cook onion in a tablespoon of olive oil for 1 to 2 minutes. Put in the pumpkin and continue cooking for about 3 minutes. Then add the carrots and ginger and cook for another 5 to 7 minutes, or until the vegetables start to soften. Fill the pot with water until the vegetables are just submerged, put in the bay leaf and then bring to a boil. Reduce to a simmer and continue cooking for 7 to 10 minutes, or until the vegetables become completely tender. Stir in salt, transfer to a blender and then blend to a smooth consistency. Garnish with seed mix and enjoy whilst hot! 

Turmeric-flavoured Rice with Mushrooms and Dark Lettuce

Serves two 

Ingredients: 

1 cup Basmati rice 

200g Champignon mushrooms; tough stems cut off, washed and sliced 

2 ripe tomatoes; roughly chopped 

6 garlic cloves; minced 

¼ teaspoon ground black pepper 

½ teaspoon ground turmeric 

4 tablespoons of organic soy sauce 

1 bay leaf 

2 small stalks of dark lettuce; washed, drained and roughly chopped 

2 tablespoons of extra-virgin olive oil 

Sea salt to taste 

Preparation: 

First make the rice. Put 1 cup of rice and 2 cups of water in a pot and bring to a boil. Add the bay leaf and turmeric, reduce heat to a minimum, and cover the pot first with a kitchen cloth and then a lid. Let cook until all the water is completely gone and the rice takes on a fluffy texture. When ready, fish out the bay leaf and transfer rice to a large bowl and let it cool slightly. Whilst the rice is cooking, make the sauce. In a pan over medium heat, cook the mushrooms in a tablespoon of olive oil for about 3 minutes, or until the mushrooms start to soften. Add the garlic and ground black pepper and continue to cook for 3 to 5 minutes, or until the mushrooms are browned. Mix in the tomatoes and salt, increase the heat, and cook with pan covered for 3 to 5 minutes, or until the tomatoes completely dissolve. Add the soy sauce, reduce heat to a minimum, and let simmer with pan covered for about 3 minutes. Remove pan from heat and let cool down slightly before transferring to the rice bowl. Add the dark lettuce and the remaining olive oil to the bowl. Season with sea salt to taste and enjoy! 

Creamy Avo on Creamy Yogurt

Serves two 

Ingredients: 
1 ripe, but firm, avocado; roughly chopped
2 cups organic creamy goat yogurt
A couple of sprinkles of lightly toasted white sesame seeds

Preparation: 
In a serving glass, first put one cup of yogurt at the base followed by half the avocado and then a sprinkle of the sesame seeds. Follow the same steps for the second serving glass. Enjoy!

Two-coloured Rice with Gingery Mushroom and Baby Spinach

Serves two 

Ingredients: 

½ cup steamed Basmati rice (preferably from the day before, stored in the fridge)

½ cup steamed brown rice 

2 handfuls of baby spinach 

1 medium-sized tomato; chopped

6 medium-sized oyster mushrooms; chopped 

2 spring onions; green parts included and cut crosswise into circles 

1 tablespoon of minced ginger 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in oil for 3 to 5 minutes or until the mushrooms start to soften. Add spring onions and ginger and cook for another 3 to 5 minutes or until the mushrooms are soft and browned. Add tomato and salt, increase heat, cover the pan with a lid, and continue to cook for about 5 minutes or until the tomatoes completely dissolve. Switch the heat off, add Basmati and brown rice, and mix together. Finally mix in the baby spinach taking care not to crush the leaves. Enjoy! 

Earth-like Breakfast Smoothie

Serves two

Ingredients: 

2 handfuls of baby spinach 

1 handful of fresh mint leaves 

1 teaspoon of minced ginger

1 banana; roughly chopped 

1 pear; cored and roughly chopped 

3 tablespoons of lightly toasted flax seeds 

2½ cups of almond milk 

Preparation: 

In a blender, first add the almond milk, banana, pear, ginger and flax seeds, and give it an initial churn. Switch the blender off, add the baby spinach and mint leaves, and blend again to a smooth consistency. Enjoy! 

Mid-day Beetroot Mint Smoothie

Serves two 

Ingredients: 

1 medium-sized beetroot; peeled and roughly chopped 

1 banana; peeled and roughly chopped 

1 handful of fresh mint leaves 

2 cups of almond milk (add more for a runnier consistency) 

Preparation:

Put all ingredients in a blender and then blend to a smooth consistency. Enjoy! 

Lamb Lettuce Beetroot Carrot Mint Salad

Serves four as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

150g lamb lettuce 

1 small-sized beetroot; peeled 

1 carrot; peeled and grated 

1 handful of mint leaves; torn into bits by hand 

1 pomegranate 

Juice of half a lemon 

Juice of half a clementine 

A pinch of salt 

3 drizzles of extra-virgin olive oil 

Preparation: 

Put peeled beetroot in a small pot filled with water and bring to a boil over high heat. Remove immediately, drain the water away, let it cool down for sometime, and then grate with a vegetable grater. Transfer to a large bowl. Cut the pomegranate into two halves. Scoop out the flesh of one half and squeeze in the juice of the other half into the bowl. Add the remaining ingredients to the bowl and toss together. Enjoy! 

Arugula Red Cabbage Salad

Serves two 

Ingredients: 

80g (about 4 cups) arugula 

40g (about 2 cups) shredded red cabbage; avoiding the white core, and long strips cut shorter

1 ripe but firm avocado; seeded and chopped 

4 prunes; seeded and chopped 

Juice of half a ripe orange 

Juice of half a lemon 

1 drizzle of extra-virgin olive oil 

1 pinch of sea salt 

3 green grapes to garnish 

Preparation: 

Excluding the grapes, put all ingredients in a large bowl, adding the pinch of salt and olive oil targeting the avocado. Toss together, garnish with the grapes, and enjoy! 

Pesto Penne with Arugula and Cherry Tomatoes

Serves two 

Ingredients: 
250g penne pasta; cooked al dente in salty water
1 handful fresh basil leaves; finely chopped
5 garlic cloves; minced
80g arugula
200g (about 12) cherry tomatoes; halved
½ cup grated Parmesan cheese
2 tablespoons of extra-virgin olive oil
Juice of half a lemon
Sea salt and freshly ground black pepper to taste

Preparation: 

In a pan over medium heat, fry garlic in a tablespoon of olive oil for not more than 2 minutes (be careful not to burn the garlic; it should only be softly cooked). Turn heat off and then add pasta, cheese and black pepper. Mix together whilst still in pan and then transfer to a large bowl. First mix in basil, cherry tomatoes and salt, making sure the pasta is well-coated. Then add arugula on top and before mixing it in, squeeze in lemon juice and add the remaining olive oil. Finally, mix everything together. Enjoy! 

Bok Choy Mushroom Soba Noodles

Serves two 

Ingredients: 

150g soba noodles

3 heads of bok choy; washed and roughly torn by hand 

6 medium-sized Champignon mushrooms; sliced 

1 tomato; chopped 

1 tablespoon of minced ginger 

4 spring onions; green parts included and cut vertically into circles 

¼ teaspoon of ground black pepper 

½ teaspoon of ground cayenne pepper 

2 tablespoons of organic soy sauce 

1 tablespoon of coconut oil 

1 tablespoon of sesame oil 

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry spring onions in coconut oil for about 2 minutes. Add mushrooms, ginger, black pepper, cayenne pepper and salt, and continue to cook for about 5 minutes, or until the mushrooms become browned and soft. Add tomato and soy sauce, and cook with pot covered for another 5 minutes, or until the tomato completely dissolves. Reduce heat to a minimum, mix in bok choy, and cook with pot covered for 3 to 5 minutes. Attend to the sauce at this stage to prevent complete wilting of the bok choy; it should be just slightly soft. Whilst the sauce is cooking, make the soba noodles. Add soba noodles to boiling water and let it cook for 4 minutes, or until it becomes al dente. Drain the water through a colander, rinse the noodles with cold water to remove white scum, and coat with sesame oil thoroughly. Pour sauce over noodles and enjoy! 

Sushi-inspired Part III (slight modifications to Part II)

Serves two 

Ingredients: 

1 cup white Valencian rice (or any rice equivalent to Japanese rice)

100g smoked salmon; cut into small rectangulars 

¾ cup dried Wakame seaweed
1 big-sized ripe but firm avocado; seeded and cut into cubes

1 tablespoon of lightly toasted white and black sesame seeds 

1 tablespoon of sesame oil 

Organic soy sauce to taste (to serve) 

Preparation: 

In a pot over high heat, add the rice and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover the pot with a kitchen cloth, and let it cook for about 10-15 minutes or until all the water is completely gone. The rice should have a soft and sticky texture. Whilst the rice is cooking, prepare the seaweed. Boil about 5 cups of water in a boiler or a pot. If using pot, remove from stove, add seaweed to the hot water and let it sit for 5 minutes covered with a lid. Let both the cooked rice and seaweed cool down and then transfer to a bowl. Add the remaining ingredients to the bowl and mix together. Enjoy with soy sauce to your taste! 

Spicy Thai Eggplant

Serves two 

Ingredients: 

3 Thai eggplants (the elongated dark purple variety); chopped crosswise into circles  

4 spring onions; green parts included and chopped vertically into circles 

4 garlic cloves; minced

3 Thai dried chili pepper; finely chopped

3 tomatoes; chopped  

2 tablespoons of coconut oil 

6-8 coriander seeds; crushed 

½ cup chopped cilantro 

1 cup Basmati rice 

1 bay leaf 

Sea salt to taste 

Preparation: 

Put rice in a pot, add 2 cups of water and bring to a boil. Reduce heat to a minimum, add bay leaf, and then cover the pot, first with a kitchen cloth and then a lid. Cook until the water is completely absorbed and the texture of the rice becomes fluffy. Whilst the rice is cooking, make the sauce. Heat 1 tablespoon of the coconut oil in a pan over medium heat. Add eggplants and fry for 7 to 10 minutes, or until they are browned and become slightly mushy. Add spring onions, garlic, dried chili pepper and the remaining coconut oil, and cook stirring regularly for up to 5 minutes. Add tomatoes, coriander seeds and salt; increase heat to maximum; and continue to cook for about 5 minutes, or until the tomatoes completely dissolve. Turn heat off and mix in cilantro. Pour the sauce on the fluffy rice and enjoy! 

Spinach Pasta Part II

Serves three 

Ingredients: 

250g tagliatelle; cooked al dente 

250g spinach; washed, steams removed and roughly chopped 

6 cherry tomatoes; halved lengthwise 

5 Portobello mushrooms; sliced 

5 garlic cloves; cut crosswise 

½ teaspoon ground black pepper 

½ cup shavings of Parmesan cheese

3 tablespoons of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry garlic in a tablespoon of oil for 1 minute. Add mushrooms and ground black pepper and cook for about 5 minutes, or until the mushrooms become soft and slightly browned. Reduce heat to a minimum, add spinach and cook with pan covered for 3 to 4 minutes. Attend to the pan at this stage to prevent the spinach from overcooking (it should have a softer but slightly firm texture). Remove the pan from the heat, add the cherry tomatoes and the cooked pasta, drizzle in the remaining oil, season with salt and freshly ground black pepper, and finally mix together. Garnish with Parmesan shavings before serving. Enjoy! 

Earth-like Supper: Quinoa, Lamb Lettuce, Avocado and Mushrooms

Serves two 

Ingredients: 

1 cup black quinoa 

5 Portobello mushrooms; sliced 

1 avocado; cored and cut in cubes 

1 salad onion; only the bottom white part, chopped 

50g lamb lettuce 

60g feta cheese (optional) 

4 tablespoons of extra-virgin olive oil; separated 

Juice of half a lemon 

Sea salt to taste 

Preparation 

Put the quinoa in a pot, add 1 cup of water and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, or until all the water is absorbed. Once done, set aside and let it cool down. As the quinoa is cooking, prepare the mushroom. In a pan over medium heat, fry the salad onion in a tablespoon of oil for 2 to 3 minutes, or until it becomes slightly soft. Add the mushrooms and cook for 5 to 7 minutes or until the mushrooms become slightly browned. Remove from heat and let it cool down before transferring to a large bowl. Add the cooked quinoa and all of the remaining ingredients to the bowl and mix together. Enjoy!