Quinoa, Mango & Oyster Mushroom Pan-Asian Salad SUPPORT US CONTRIBUTE Available for all, funded by our community news recipes features videos suppliers jobs search Log in/Sign up × news recipes post a recipe view all recipes ingredients beef pork lamb chicken duck cod tuna salmon prawns scallop vegan burgers all recipes chefs paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams all chefs features plating up progress featured chef The Staff Canteen Meets Chefs to Watch blog editorials on the menu what's in season pastry chef are you being served kitchen products Michelin Star Chefs Hospitality Industry Coronavirus Updates view all features videos suppliers add your business sign-up view all suppliers By type catering clothing equipment knives tableware all suppliers by location birmingham bristol edinburgh glasgow london manchester sheffield all locations jobs post a job submit your cv view all jobs By type assistant chef chalet chef chef de partie commis chef cruise chef executive chef head chef pastry chef private chef sous chef all jobs by location belfast birmingham bristol edinburgh glasgow leeds london manchester sheffield southampton all locations shop more cuts guide how to the staff canteen live Chef Competitions and Guides Professional Chef TV Shows The Staff Canteen Awards Chef Of The Year One To Watch Social Media Influencer Seasonal And Sustainable Dish KP Of The Year Lockdown Community Hero view all The Staff Canteen Live The Staff Canteen Live 2019 The Staff Canteen Live 2018 at Hotelympia The Staff Canteen Live 2017 at the Great Hospitality Show The Staff Canteen Live 2017 at Scothot The Staff Canteen Live 2017 at IFE view all Chef competitions & guides AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The World’s Best 50 Restaurants Michelin Guide UK view all professional chef tv shows Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The Professionals 2017 Masterchef: The Professionals 2018 Masterchef: The Professionals 2019 Masterchef: The Professionals 2020 view all {{item.keyword}} Quinoa, Mango & Oyster Mushroom Pan-Asian Salad Major International Premium Supplier 7th March 2019 Major International Premium Supplier Quinoa, Mango & Oyster Mushroom Pan-Asian Salad Give your #PlantPowderDay an explosion of flavour with this veg packed salad with a Pan-Asian dressing Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. sign-up Related recipes See more posts Roquefort & Onion Burger Major International Sri Lankan Red Beef Curry Major International Strawberry Cheesecake Major International Sri Lankan Chickpea & Spinach Dhal Major International Balinese Fish & Potato Curry Major International Mediterranean Vegetable Pie Major International Chicken & Mushroom Pie Major International Korean Meatballs Major International Jerk Quinoa, Bean & Pea Salad Major International Raspberry & Prosecco Cake Major International Ingredients FOR THE SALAD: Mango (diced) - 3no Mangetout (destrung) - 150g Rocket Salad - 200g Purple Shiso Leaves - 1 punnet Micro Pak Choi - 1 punnet Oyster Mushrooms (torn) - 400g Shallots (finely sliced) - 100g Olive Oil - 50ml Quinoa (washed) - 300g Vegetable Oil - 150ml Major Mushroom Stock Base Paste (made up) - 600ml FOR THE DRESSING: Olive Oil - 60ml Major Pan-Asian Vegetable Broth - 60ml Method 1. Simmer the quinoa in the prepared Major Mushroom Stock Base Paste until the liquid is absorbed. 2. Cool and separate with a fork. 3. Make the dressing by combining the dressing ingredients. 4. Heat the vegetable oil in a small saucepan. Add the shallots and cook gently until golden. 5. Drain and place on kitchen paper to crisp up. 6. Blanch mangetout in boiling salted water 7. Sauté the oyster mushrooms in olive oil and season with salt and pepper. 8. Toss the mushrooms and mango in a little of the dressing. 9. Plate up with the other ingredients and top with a little more dressing. In these challenging times… The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. 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