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Grilled Mushroom, Quinoa Tabbouleh, Avocado & Cashew Cheese

Grilled Mushroom, Quinoa Tabbouleh, Avocado & Cashew Cheese

Grilled Mushroom, Quinoa Tabbouleh, Avocado & Cashew Cheese

The best breakfasts are those you can also eat for dinner too, and this one is a definite for both. It’s loaded with vegetables, rich in plant proteins from quinoa and cashew cheese and is meaty and sustaining thanks to mushroom without having the meat. A favourite on my menu repertoire for breakfast, lunch or dinner.

Serves: 2




  • 4 flat mushrooms
  • 1½ tbsp extra-virgin olive oil
  • 2 ears sweet corn, kernels sliced from cob
  • 1 cup cooked quinoa
  • 100g cherry tomatoes, cut into quarters
  • 1 red shallot, finely sliced
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • ¼ small red capsicum, seeds removed & diced small
  • 2 tsp apple-cider vinegar or lemon juice
  • 2 tbsp cashew cheese
  • ½ avocado, mashed
  • Lemon wedges, to serve
  • Sea salt & black pepper
  1. Rub mushrooms with 1 tbsp extra-virgin olive oil. Heat frying pan on medium–high heat, add mushrooms, cover and cook 5 mins, then flip and cook a further 5 mins. Set aside, covered to stay warm, and wipe out pan.
  2. Add ½ tbsp extra-virgin olive oil to pan, followed by corn, and cook for 3 mins, tossing frequently.
  3. To make quinoa tabbouleh, combine sweet corn, quinoa, cherry tomatoes, shallot, parsley, mint, capsicum and apple-cider vinegar or lemon in bowl and toss to combine.
  4. To serve, spoon tabouleh into bowls, top with mushrooms, cashew cheese and avocado and season with sea salt and black pepper.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.