4 cups lettuce (decently packed)
1 box of chanterelle mushroom (can substitute with others)
1/4 cup toasted hazelnuts
2 cups cooked quinoa
4-5 garlic cloves
3-4 tbsp vegan butter
Pinch of Himalayan rock salt
1/8 cup hazelnut oil
Pinch of salt
Pinch of pepper
1. Halve your hazelnuts then gently toast them in a pan. Remove and let cool.
2. In pan place butter and grate in garlic. Let lightly brown then add in mushrooms for 3-5 minutes until soft. Toss in quinoa and grate in a bit of Himalayan rock salt.
3. Blend dressing ingredients together and toss salad in it. Put salad mix into the bowl and poor the quinoa & mushroom mix atop it. Sprinkle with toasted hazelnuts.
Serve and enjoy.