Rinse the quinoa through a fine sieve for about 1 minute.

In a medium saucepan add the quinoa and cold water, bring to a boil then place the lid and simmer on a low light for 20 minutes.

When cooked, remove from the heat and leave to stand for 10 minutes, then lay the quinoa on a large plate to cool down.

Blanch the green beans in boiling salted water for 5 minutes then immerse into cold water to stop the cooking process. Chop finely.

In a large non-stick frying pan, add the groundnut and sesame oil, then the sliced shiitake and oyster mushrooms, sauté until wilted for about 5 minutes, then add the soy and syrup or honey, and simmer for 5 minutes.

Add the cooled quinoa to a large mixing bowl, add the finely chopped green beans and mushrooms, mix all together.

Season to taste then garnish with the sesame seeds and coriander.

LISA’S TIP: This quinoa salad with mushrooms and Asian flavours has quickly become one of my new favourite recipes. My relationship with quinoa got off to a rocky start last year but once I gave it another chance and cooked it correctly, I was hooked. High in protein and gluten-free, quinoa is much healthier than white rice/pasta so you don’t even need to feel bad about grabbing seconds (or even thirds). Serve with poached eggs for extra protein.

Recipe printed with permission from My Relationship with Food: 100 Recipe to Noursh Mind, Body & Soul