Quinoa-Mushroom Salad

Serves: 
2 servings

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.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources