Ingredients
Scale
- 1 cup dry quinoa
- 1 tablespoon butter (use olive oil if vegan)
- ½ cup onion, chopped
- 2 cups (packed) fresh watercress, roughly chopped
- 2 cups baby bella mushrooms, sliced
- 1 teaspoon sea salt, divided
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 cup strawberries, chopped
- 1 cup green grapes, chopped
- 12 corn tostadas
Instructions
- Prepare quinoa according to package instructions. Set aside.
- Combine remaining ½ teaspoon salt, olive oil, lemon juice and white wine vinegar in a small bowl. Whisk until thoroughly combined. Set aside.
- Heat butter in a saute pan over medium flame. Add onion and cook until translucent. Add watercress and cook until wilted, stirring constantly. Add mushrooms and cook for 2 minutes or until mushrooms begin to look tender. Fold in cooked quinoa strawberries and grapes, season with remaining ½ teaspoon sea salt.
- Gently stir in dressing in quinoa salad. Folding all ingredients until evenly distributed.
- Serve warm over corn tostadas and decorate with fresh watercress sprigs.