Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse.
2. Combine crushed garlic clove with 1 tsp dried thyme, 4 tbsp oil, salt and pepper. Rub all over mushrooms to coat. Place on lined oven tray and roast in oven for 15 minutes until cooked through.
3. Whisk together 3 tsp horseradish cream, 3 tbsp vinegar, 1 1/2 tsp sugar and 3 tbsp olive oil. Season to taste with salt and pepper.
4. Slice apple into matchsticks (see notes). Slice celery and halve snow pea sprouts. Pick the mint leaves. Toss with beetroot, quinoa and half the dressing.
5. Serve salad and roasted mushrooms at the table with remaining horseradish dressing.
GARLIC, 1 clove
FIELD MUSHROOMS , 600g
GREEN APPLES, 2
CELERY, 1 stick
MINT, 1/2 bunch
SNOW PEA SPROUTS, 1/2 punnet
SHREDDED BEETROOT, 1 bag (200g)
From your pantry
oil (for cooking + olive), salt, pepper, horseradish cream, white wine vinegar, sugar (of choice), dried thyme