Quinoa and Wild Mushroom Salad with Scallion Vinaigrette

Quinoa and Wild Mushroom Salad with Scallion Vinaigrette

Quinoa and Wild Mushroom Salad with Scallion Vinaigrette

Serves 4
1 hour 15 minutes total time
60 minutes active time
Easy

Who would have known that everyone across the country would be clamoring for grains and meatless bowls? They’re nutritious for sure, but grain dishes must taste good first. You can get your start here with this recipe.

Ingredients
Lemon Scallion Vinaigrette
1 lemon
1/2 garlic clove
1/2 cup sesame oil
1/2 cup grapeseed oil
2 scallions, dark green portion only, chopped
2 teaspoons coconut vinegar
2 ½ tablespoons tamari
Kosher salt
Freshly ground black pepper

Mushrooms
1 ½ pounds wild mushrooms
Extra-virgin olive oil
Kosher salt
6 garlic cloves
2 thyme sprigs
Freshly ground black pepper

To Assemble
1 head frisée
3 cups cooked quinoa
½ small red onion, thinly sliced
1 avocado, peeled and very thinly sliced
2 radishes, thinly sliced into rounds
1 ½ tablespoons lemon juice, freshly squeezed
Kosher salt
Freshly ground black pepper

Directions
For the Vinaigrette

Using a rasp grater, zest half of the lemon and then juice half of it as well, reserving the zest and juice in separate bowls. Set the other lemon half aside for another use.

Mince the garlic and then using the side of a chef's knife mash into a paste.

In a small saucepan, warm the sesame and grapeseed oils to 250˚F. Remove from the heat and carefully add the garlic and scallions to the pan (they will sizzle for about 30 seconds). Let steep for 5 minutes.

Transfer the warm oil to a high-powered blender and blend on low, then gradually adjust speed from low to high. Add the coconut vinegar, 2 tablespoons of the lemon juice, and tamari, and blend again. Pour into a small bowl and stir in ½ teaspoon of salt, ¼ teaspoon of pepper, and the lemon zest. Makes about 2 ½ cups of lemon scallion vinaigrette. Refrigerate for up to 2 weeks. Mix well before using.

For the Mushrooms
Trim the stems on the mushrooms. If the mushrooms are small, keep them whole. Cut larger ones in half or quarters depending on their size.

Heat a generous film of olive oil in a large frying pan over medium heat until wisps of smoke begin to appear. Add the mushrooms in a single layer and cook, turning occasionally to prevent scorching, until golden brown, about 7 minutes. (They will not be tender at this point. They will be returned to the pan later.) Transfer to a baking sheet and spread in an even layer.

Wipe out the pan, heat more oil, and repeat with the remaining mushrooms in batches as needed.

Return the mushrooms to the pan and season with about ½ teaspoon of salt. Add the garlic and thyme, toss, and cook over medium-low heat until the mushrooms have softened, about 12 minutes. Season with salt and pepper to taste and spread out on the baking sheet to cool. Discard the garlic cloves and thyme. Once cooled, the mushrooms can be transferred to an airtight container and refrigerated for up to 1 day.

To Assemble the Salad

Remove and discard any tough, discolored, or broken outer leaves from the frisée and then trim the root ends. Pick the frisée by removing all the green portions of the remaining leaves and chopping the white tender parts into fork-sized pieces, wash well, and spin dry thoroughly. You will need 1 ½ cups.

Put the quinoa, mushrooms, red onion, and frisée in a large metal mixing bowl. Drizzle about 1/3 cup of dressing around the outside of the bowl and season with salt. Toss the salad, taste for seasoning, and add more dressing as needed to coat the ingredients in the bowl.

Divide among salad plates and garnish each plate with avocado and radish slices. Drizzle each plate with about 1 teaspoon of lemon juice and season to taste with salt and pepper.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Lemon Scallion Vinaigrette
  • 1 lemon
  • 1/2 garlic clove
  • 1/2 cup sesame oil
  • 1/2 cup grapeseed oil
  • 2 scallions, dark green portion only, chopped
  • 2 teaspoons coconut vinegar
  • 2 ½ tablespoons tamari
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ pounds wild mushrooms
  • Extra-virgin olive oil
  • Kosher salt
  • 6 garlic cloves
  • 2 thyme sprigs
  • Freshly ground black pepper
  • 1 head frisée
  • 3 cups cooked quinoa
  • ½ small red onion, thinly sliced
  • 1 avocado, peeled and very thinly sliced
  • 2 radishes, thinly sliced into rounds
  • 1 ½ tablespoons lemon juice, freshly squeezed
  • Kosher salt
  • Freshly ground black pepper
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