Photo Credit: Sherry Castellano
This warm salad pairs the mushrooms and ghee with the grain of your choice, and chopped dried apricots for a bright sunny finish. Enjoy this as a side salad or reduce the number of servings for the recipe to two and make it a meal. Recipe and image courtesy of Sherrie Castellano.
INGREDIENTS
SERVES 4
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2 tbsp Ghee
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1 onion
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4 cups Mushrooms, White, Raw
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8 piece Dried Apricot
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1/4 cup White Cooking Wine
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1/4 tsp sea salt
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1/4 tsp Pepper, Black
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1 cup cooked quinoa
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2 cups Spinach, Raw
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2 tbsp Kale Sprouts
DIRECTIONS
1
Heat the ghee in a sauté pan over low heat. Add in the onions, stir and cook for 3 more minutes.
2
Turn the heat up to high, add in the mushrooms, stir and cook for 5 - 7 minutes or until the mushrooms are tender.
3
Season with salt and pepper, and add in the apricot and white wine and cook for 2 minutes while stirring occasionally.
4
Remove from the heat and add in the quinoa (any whole grain will do) and spinach, and toss gently. Serve with sprouts, as the spinach begins to wilt.