Recipe: SAMFA Raw Mushroom Superfood Salad

Having just had my gallbladder removed, I am now more health-conscious than ever. I’ve found myself reading labels, staying away from trans fats, saturated fats, and anything that is not essentially fuelling my body and making it happier and healthier. I am eating more whole foods and raw foods and I’m loving it. I hope you enjoy this recipe as much as I did.


Serves 4-6



  • 1 cup / 200g mixed red & white quinoa
  • 2 cups vegetable stock
  • ± 200g tender stem broccoli
  • ± 200g cooked spelt
  • 250g white button mushrooms, sliced
  • 1 ripe avocado
  • 50g baby leafy greens / rocket / watercress / herbs
  • 40g raw almonds
  • ¼ cup / 50g fresh pomegranate rubies


*Pickled onions:

  • 1 large red onion, very thinly sliced
  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 Tbsp maple syrup
  • 2 tsp sea salt

*Make ahead




For the pickled onions:

Pack the sliced onions into a heat-proof glass jar.


  • In a small saucepan, combine the water, vinegar, maple syrup, and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
  • Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.


For the quinoa:

  • Rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
  • Steam tender stem broccoli for a few minutes until just tender but still crunchy.
  • Roughly chop and add to a large mixing bowl.
  • Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
  • Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies.
  • Dress with a little olive oil and pickled onion juice just before serving.



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