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Quinoa Salad with Shiitakes and Fennel

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegan
Food Allergies
Dairy-free
Source

Description

If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.

Ingredients

2 cquinoa (rinsed well under cool water)
1 qwater
  salt
1⁄4 cpeanut oil
5 clvgarlic (thinly sliced)
  fennel (1 large bulb, thinly sliced, about 2 cups)
2 cshiitake mushrooms (fresh, sliced)
1 bngreen onions (trimmed, sliced, both white and green parts)
2 Tsoy sauce
2 Trice wine vinegar
1⁄2 ccashews (toasted)
4 Tflatleaf parsley (minced)
4 Tcilantro (minced)
1 lime (zest and juice of)

Instructions

In a medium pot, bring the water to a boil. Stir in the quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Cook for 12-15 minutes, until the quinoa is tender. Remove from heat and drain. Set aside.

Heat the peanut oil in a wok or large skillet over high heat. Add the garlic and cook 30 seconds, just until it turns gold. Remove from the oil with a slotted spoon and set aside.

Add the fennel to the pan and cook, stirring constantly 5-7 minutes, until golden. Remove the fennel with a slotted spoon and set aside.

Add the shiitakes to the pan and stir-fry until caramelized, 4-5 minutes. Add the green onions and cook until the onions begin to wilt, 1-2 minutes. Add the soy sauce and vinegar and toss to combine.

Place the quinoa, fennel, garlic, shiitakes, green onions, cashews, parsley, cilantro, lime zest and juice in a large bowl. Fold gently to combine, check the seasonings and adjust as needed, and serve.