Marinated Mushroom Salad
- 4 portabello mushrooms, gently wiped with damp cloth and then chopped
- 1 jalapeno, diced
- 1/4 cup cilantro leaves
- 1/4 red onion, thinly sliced
- 1/2 cup red bell pepper, chopped
- 3 cloves of garlic, thinly sliced or diced
- Bragg’s Liquid Aminos
- 1/4 cup cooked quinoa
- 2 handfuls of fresh lettuce
Place chopped mushrooms, cilantro, jalapeno, red onion, red bell pepper and garlic into a Pyrex or tupperware with tight fitting lid. Before closing the lid, squirt the mushroom dish down with Bragg’s Liquid Aminos. Place lid on dish and shake. Place in fridge over night or at least for a few hours. I personally find this dish to be the best 2-3 days after it is made when the mushrooms have really gotten a chance to marinate.
To make the salad:
Take 1/4 cup cooked quinoa and place at bottom of bowl, then add 2 handfuls of fresh lettuce and scoop mushroom mixture on top of that. The juices from the mushrooms will give your lettuce and the quinoa all the “dressing” they need. This dish is a delicious must try on a Meatless Monday…or any day! Double the recipe so you have plenty for lunch!