Warm Shiitake Walnut Salad with Quinoa
Garlic, olive oil, shiitake mushrooms and walnuts…what could be a more perfect blend for a side dish? Add to that the combination of two superfoods in one salad – quinoa and walnuts – and the side dish becomes a star on its own.
1 cup ( 250 mL) water
1/2 cup (125 mL) quinoa
1/4 cup (50 mL) olive oil, divided
4 oz ( 125 g) shiitake mushrooms, stems removed
1 clove garlic, minced
1 tbsp (15 mL) soy sauce
1/2 tsp (2 mL) each salt and fresh cracked black pepper
2 tsp (10 mL) maple syrup
1 tsp (5 mL) grainy Dijon mustard
8 cups (2 L) arugula or watercress
1 cup (250 mL) toasted California walnuts, roughly chopped
In small saucepan, bring water to a boil. Add quinoa and bring back to a boil. Reduce heat and simmer, covered, until water is absorbed, about 10 minutes. Remove from heat, leave covered for 15 minutes.
In large skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Add shiitake mushrooms and brown on both sides, about 5 minutes. Add garlic and cook 1 minute. Stir in soy sauce, salt and pepper. Remove from heat.
In small bowl, whisk together remaining oil with maple syrup and Dijon mustard.
Add arugula and California walnuts to hot mushrooms in pan. Stir in quinoa and drizzle with oil mixture, stirring to combine.
Serve warm shiitake walnut salad immediately.
Tip: Serve with a small wedge of blue cheese or slice of chevre for a decadent treat.
Makes 6 servings.
Per serving, about:
320 cal
8 g pro
22 g fat (2.5 g sat. fat)
29 g carb
5 g fibre
0 mg chol
380 mg sodium
%RDI:
10% calcium
15% iron
25% vit A
15% Vit C
30% folate
