Harissa Mushroom Bowl & Turmeric Aioli

Ingredients

Quinoa:

• 1 cup mixed red and white quinoa
• 1 tbsp lemon juice
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped parsley
• 1/2 medium red chili
• 1 can chickpeas
• 1/2 red onion
• 4 large handfuls baby spinach
• 1/2 cucumber
• 15 cherry tomatoes
• Good pinch salt
• Good pinch black pepper
• Good drizzle garlic oil / olive oil + 1/2 tsp garlic powder

​Harissa Mushrooms:

• 250g mushrooms
• 2 tbsp harissa
• Drizzle olive oil

Garlic & Lemon Turmeric Aioli:

• 3/4 cup cashews
• 2 tbsp tahini
• 1.5 tsp cider vinegar
• Juice 1.5 lemons
• 2 cloves garlic
• 3/4 tsp salt
• 1.5 tsp turmeric
• 1/2 cup water

Instructions

1. Rinse the quinoa, then boil for 20 minutes and drain, rinse through with cold water to cool. 
2. Meanwhile. prep the veg for the quinoa; finely chop the chili, drain the chickpeas, dice the red onion, tear the spinach leaves, dice the cucumber and quarter the tomatoes. Add all the ingredients for the quinoa into the mixing bowl and stir through the cooled quinoa, season with salt and pepper, taste and adjust as required. 
3. Slice the mushrooms into 3 or 4 pieces and coat in the harissa paste, use a drizzle of olive oil to loosen if required. Heat up the griddle pan and add the mushrooms to the pan - this can also be done on a BBQ - using the tongs, move the mushrooms around every so often, ensuring they're charred and juicy. 
4. To make the aioli, add all the aioli ingredients to the blender or food processor and blitz until smooth. 
5. Serve up the bowls with a base of salad topped with the mushrooms and drizzle with aioli, serve up the remaining aioli on the side and enjoy!