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

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources