Three-mushroom-and-quinoa salad

Delight in the flavors of earthy mushrooms and nutty quinoa with this hearty salad. A deliciously satisfying dish bursting with umami goodness!

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 small onion, very finely chopped
• 3 cups quinoa
• 1 quart vegetable broth
• 450g cremini mushrooms, thinly sliced
• 450g portobello mushrooms—stems discarded, caps thinly sliced
• 450g hen-of-the-woods mushrooms, torn into large pieces
• 3 cups coarsely chopped flat-leaf parsley leaves

Instructions:

1. Preheat the oven to 375°. Toast the pine nuts on a small baking sheet for 7 minutes until they turn a light golden color. Transfer the toasted pine nuts to a very large bowl.
2. Combine the lemon zest and lemon juice in a small bowl. Mix in 1/2 cup of olive oil and season with salt and pepper.
3. In a large saucepan, warm 2 tablespoons of olive oil. Sauté the onion over medium heat, stirring occasionally, until it becomes golden, approximately 5 minutes. Add the quinoa, broth, and 1 cup of water, then bring it to a boil. Cover and simmer over low heat until the quinoa becomes tender and absorbs all the liquid, which takes about 15 minutes. Transfer the cooked quinoa to a baking sheet and let it cool.
4. Heat 2 tablespoons of olive oil in a large skillet. Add the cremini mushrooms, season with salt and pepper, and cook over medium heat, stirring occasionally, until the mushrooms turn golden brown, around 8 minutes. Transfer the cooked mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Cook half of the portobello mushrooms, season with salt and pepper, stirring occasionally until they are golden, which usually takes 4 to 5 minutes. Transfer them to the bowl. Repeat this process with 2 more tablespoons of oil and the remaining portobello mushrooms. Transfer them 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; then add them to the bowl.
5. Mix the cooled quinoa, lemon dressing, and chopped parsley into the mushroom mixture and mix thoroughly. Season the salad with salt and pepper before serving.

Summary:

• Calories: 4921 kcal
• Fat: 326 g
• Protein: 124 g
• Carbs: 419 g
• Potassium: 9753 mg
• Magnesium: 1387 mg