Quinoa-Mushroom Salad - Koren Grieveson

Ingredients

• ½ cup red quinoa
• 1½ cups water 
• 4 tablespoons extra-virgin olive oil, divided
• 1 cup Maitake (hen of the woods) mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)
• 6 shiitake mushroom caps, thinly sliced
• 1 tablespoon roughly chopped dill
• 5 leaves flat-leaf parsley
• 5 thin slices of red onion
• ½ apple, thinly sliced
• 1 tablespoon finely-grated Parmesan cheese
• 1 tablespoon sherry vinegar
• Salt and freshly ground pepper

Directions

1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half of the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitake mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.
3. Add the dill, parsley, onion, apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.