INGREDIENTS
350 g
white mushrooms
20 g
butter or non-dairy spread (plus extra for greasing the dish)
3 cloves
garlic
2 tbsp
olive oil
1/2 tsp
ground black pepper
100 g
quinoa
500 milliliters
water/vegetable stock
100 g
mixed salad leaves
5
cm cucumber
1
romano pepper (or use a regular red pepper)
6
cherry tomatoes
1/2
avocado
2 tbsp
grated raw beetroot (optional)