Ingredients
- 1/2 cup quinoa
- 1 cup vegetable broth
- 2 tbsp olive oil divided
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh thyme divided
- 2 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 10-11 ounces assorted mushroom, thickly sliced I used cremini and shiitake
- 1 medium shallot, thinly sliced
- 3 cloves minced
- 2 cups arugula, slightly packed
- as needed freshly grated parmesan cheese
- 1/4 cup toasted nuts I used pine nuts, see note
Servings: people
Instructions
- Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
- In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
- In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
- Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
- Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
Recipe Notes
I used pine nuts here, but cashews are also wonderful. Â To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.
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