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.
Prep.
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Ingredients
For 6 Serving(s)
quinoa-salad-with-shiitakes-and-fennel
- 2 c quinoa
- 1 q water
- salt
- 1/4 c peanut oil
- 5 clv garlic
- fennel
- 2 c shiitake mushrooms
- 1 bn green onions
- 2 T soy sauce
- 2 T rice wine vinegar
- 1/2 c cashews
- 4 T flatleaf parsley
- 4 T cilantro
- 1 lime
Quinoa Salad with Shiitakes and Fennel Directions
- 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.