Mushroom Quinoa Salad Recipe

Ingredients 1/2 cup pine nuts 2 teaspoons finely grated lemon zest 1/4 cup freshly squeezed lemon juice 1 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 medium onion, very finely chopped 3 cups quinoa 1 quart vegetable broth 1 pound cremini mushrooms, thinly sliced 1 pound portobello mushrooms—stems discarded, caps thinly sliced ( I also add Shiitake mushrooms) 3 cups coarsely chopped flat-leaf parsley leaves 1 medium tomato, diced 1 tablespoon sesame seeds (optional)

Directions Preheat the oven to 375°. On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden. Transfer the pine nuts to a very large bowl. In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 cup of the olive oil and season with salt and pepper. In a large saucepan, heat 2 tablespoons of the olive oil. Add 1/2 of the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes. Add the quinoa, broth and 1 cup of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool. In a large skillet, heat 2 tablespoons of the olive oil. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes. Transfer the mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl. Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl. Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl. Stir the cooled quinoa, lemon dressing and chopped parsley into the mushrooms and toss well. Season the salad with salt and pepper, garnish with tomato, onion and sesame seeds and serve.