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.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 cup water
- 1/2 cup quinoa
- 1/4 cup olive oil divided
- 4 oz shiitake mushrooms stems removed
- 1 clove garlic minced
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 2 tsp maple syrup
- 1 tsp grainy Dijon mustard
- 8 cups arugula or watercress
- 1 cup toasted California walnuts roughly chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
Tip: Serve with a small wedge of blue cheese or slice of chevre for a decadent treat.
Per serving, about: 320 calories, 8 g protein, 22 g fat (2.5 g saturated fat), 29 g carbohydrates, 5 g fibre, 0 mg cholesterol, 380 mg sodium
%RDI: 10% calcium, 15% iron, 25% vitamin A, 15% Vitamin C, 30% folate
