CookEat Recipe
Mushroom and Cheddar Salad with Watercress
Chilled quinoa, mushrooms, cheddar and watercress are tossed with parsley and a grated horseradish vinaigrette.
Method
Steps
Step 1
Weigh quinoa dry, rinse and cook in 240 ml water for its package time, usually 12–15 minutes, until tender. Drain any excess, spread in a shallow container and refrigerate promptly, loosely covered, until 4°C or below; allow about 45 minutes.
Step 2
Clean and thinly slice cultivated button mushrooms, cube cheddar and wash and dry watercress and parsley. Chop parsley. Whisk all olive oil and vinegar with 1 tablespoon finely grated fresh or jarred horseradish and parsley.
Step 3
Toss chilled quinoa, mushrooms, cheddar and watercress with all dressing. Serve two portions, keeping refrigerated at 4°C or below until serving.
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