½ cup of mushrooms, sliced
2 handfuls of baby spinach leaves, washed
40 g feta cheese, cut into small chunks
Flax seeds egg, (equal to two beaten eggs)
2 tablespoons of soy or almond milk
Pam or other non-stick spray
Ground pepper to taste
-Coat non-stick frying pan with Pam or other non-stick spray
-Cook the mushroom for 3-4 minutes or until soft
-Combine all the other ingredients and add the pan with the mushrooms
-Heat gently until golden brown underneath
Place ingredients from cooked quinoa through fresh basil leaves in a large salad bowl and mix gently
Just before serving, add Lemon Basil-Vinaigrette to test and mix.
Season for taste
Garnish with parsley
Place ½ cup of white wine vinegar, ½ cup of honey, ¼ cup of freshly squeezed lime juice, ½ cup of extra virgin olive oil, ½ teaspoon of sea salt and ½ teaspoon black pepper in a small mixing bowl. Whisk together.