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1 • hour
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6-8 • serves
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Not too hard!

Black Bean & Broccoli Quinoa Salad with Marinated Mushrooms

5/5 (1)


  • Salad Ingredients
  • tick1 cup quinoa, uncooked
  • tick1 can Chantal Organics Black Beans, drained
  • tick1 head broccoli, cut into florets
  • tick1 cup sun-dried tomatoes, roughly chopped
  • tick1/2 cup sauerkraut
  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tickSalt & pepper
  • Marinated mushrooms
  • tick1 cup mushrooms, thinly sliced
  • tick1/2 cup Chantal Organics Extra Virgin Olive Oil
  • tick4 tbsp Chantal Organics Apple Cider Vinegar
  • tick2 cloves garlic, crushed
  • tick2 tsp dried mixed herbs
  • tick1 tsp chilli flakes (optional)
  • tickSalt & pepper


  • Step 1.

    Cook the quinoa as per packet instructions. Preheat the oven to 180ºC fan bake.

  • Step 2.

    Wash the broccoli and cut into florets. Place on a lined baking tray, drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes, until the broccoli is cooked but still bright green and slightly crunchy. Allow to cool on tray.

  • Step 3.

    Wash and finely slice the mushrooms then place in small bowl. Whisk the remaining marinade ingredients together, pour over the mushrooms and leave to marinate for half an hour.

  • Step 4.

    Drain the black beans and roughly chop the sun-dried tomatoes.

  • Step 5.

    Place the cooked quinoa, roasted broccoli, black beans, sun-dried tomatoes and sauerkraut in a large serving bowl or plate and toss to combine. Season with salt and pepper, then top with marinated mushrooms. Drizzle any remaining mushroom marinade over the salad as a dressing.

Chantal Organics Products used

Black Beans
Extra Virgin Olive Oil
Apple Cider Vinegar

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