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!