Peruvian Quinoa Salad

Ingredientes

• 1 colher de sopa soy sauce
• 1/2 xícara, cortadas walnuts
• 1/2 xícara dried cranberries
• 50 ml lime juice
• 1 xícara, pedaços ou fatias mushrooms
• 1 xícara rocket
• 1 colher de chá minced garlic
• 25 g mild american mustard
• 3 xícaras, cozido quinoa (cooked)
• 300 g kalamata olives
• 1/2 xícara dry grated parmesan cheese

Instruções

1. Cook the quinoa in boiling water until the 'tails' become visible. This is usually after around 15mins. Strain and allow to stand.
2. Slice/chop the cranberries and walnuts into small pieces. Then mushrooms and olives sliced thinly.
3. Combine the parmesan, rocket, cranberries, walnuts, olives, mushrooms and quinoa. Mix lightly until all are well dispersed.
4. Combine the garlic, mustard, soy sauce and lime juice, mix thoroughly until the garlic has dissolved/dispersed.
5. Pour the dressing over the salad, ready to serve.