For a change of pace from the usual salad, start with a base of red quinoa. The light, high-protein grain readily absorbs the earthy flavors of shiitake and maitake mushrooms to create a satisfying and rich-tasting salad packed with nutritional value. A delicate sherry vinaigrette completes the dish.
½ cup red quinoa
1½ cups water
4 tbsp. extra-virgin olive oil, divided
1 cup maitake mushroom pieces (or other mushroom variety), cut into bite-size pieces
6 shiitake mushroom caps, thinly sliced
1 tbsp. roughly chopped dill
5 leaves flat-leaf parsley
5 thin slices red onion
½ apple, thinly sliced
1 tbsp. finely-grated Parmesan cheese
1 tbsp. sherry vinegar
Salt and freshly ground pepper
1. In medium saucepan over high heat, combine quinoa with water; bring to boil.
2. Reduce heat; cover and simmer until at least half quinoa blooms (white germ pops from grain), about 8 mins.
3. Strain quinoa through fine-mesh strainer and spread grains onto baking sheet in thin layer. Set aside to cool to room temperature.
4. In medium skillet over medium-high heat, warm 1 tbsp. olive oil. Add maitake mushrooms. Cook until softened and lightly browned, about 4 mins. Add shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 min.; transfer mixture to medium bowl.
5. Add dill, parsley, onion, apple and Parmesan to quinoa mixture; toss to mix. In small bowl, whisk together sherry vinegar and remaining 3 tbsp. olive oil. Season liberally with salt and pepper, and add to quinoa. Serve warm.
Recipe courtesy of The Mushroom Council