Red Quinoa and Mushroom Salad

By: Elna Botes van Schalkwyk

1 cup red quinoa
2 tablespoons apple cider, red wine or balsamic vinegar
¼ teaspoon Himalayan salt
4 tablespoons extra virgin olive oil, divided
1 red onion, sliced
2 cups shiitake mushrooms, sliced
1 red pepper sliced
sea salt to taste
¼ cup parsley and/or cilantro, chopped


  • Rinse quinoa well in a fine mesh strainer. Add to a pot with 1½ cups water. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes or until all of the water has been absorbed.
  • Toss quinoa with vinegar, Himalayan salt, and 2 tablespoons of the oil and set aside.
  • In a large skillet heat remaining 2 tablespoons oil. Add onion, shiitakes, red pepper, and a few pinches sea salt to taste. Sauté, stirring occasionally, 20 minutes, or until veggies are tender.
  • Stir veggies into quinoa. Stir in parsley or cilantro.