Recipes

Quinoa-Mushroom Salad

0 Ratings

To learn more about this recipe, see our related story, Salad Avec Quinoa, in our Chicago edition. 

Quinoa-Mushroom Salad

Recipe adapted from Koren Grieveson, Avec, Chicago

Yield: 2 servings

Cook Time: 30 minutes

Ingredients

½ cup red quinoa

1½ cups water 

4 tablespoons extra-virgin olive oil, divided

1 cup Maitake (hen of the woods) mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)

6 shiitake mushroom caps, thinly sliced

1 tablespoon roughly chopped dill

5 leaves flat-leaf parsley

5 thin slices of red onion

½ apple, thinly sliced

1 tablespoon finely-grated Parmesan cheese

1 tablespoon sherry vinegar

Salt and freshly ground pepper

Directions

1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half of the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.

2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitake mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.

3. Add the dill, parsley, onion, apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.

 

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →