- cooked quinoa
- shitake mushrooms, sliced and slices chopped in half
- red bell pepper, sliced into 1 cm slices
- high quality olive oil
- truffle oil
Place the mushrooms and pepper with a small amount of salt in a pan and sauté with a small amount of water - no oil - until softened. Strain through a sieve, then add to the quinoa. Add in some walnuts, then top with a desired amount of the oils and salt to taste.