Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 100 g quinoa, red
- 300 g mushrooms
- 1 tuber fennel
- 3 carrot (s)
- 1 handful cranberries
- 1 lemon (s), the juice it
- 2 tablespoon olive oil
- 1 tablespoon honey
- 200 g feta cheese
- 1 tablespoon mustard
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the quinoa for 20 minutes.
- Meanwhile, grate the carrots, quarter the mushrooms, chop the garlic, cut the fennel into small pieces and dice the feta.
- Fry the fennel first, then the mushrooms and place in a large bowl with all the other ingredients.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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