Mushroom, Quinoa & Arugula Salad with Champagne Chive Vinaigrette
Prep time
Cook time
Total time
This recipe creates two hearty main meal salads. When dressing the salad, add the chive vinaigrette a spoonful at a time so you don't overdress. You should have extra dressing for another day or another salad.
Author: Ordinary Vegan
Recipe type: Main
Serves: 2
Ingredients
Salad
2-4 tablespoons vegetable broth
8 ounces of mushrooms, white or brown, sliced
1 garlic clove, chopped
½ teaspoon dried basil leaves
1 cup cooked quinoa (recipe below)
2 cups of fresh arugula
Dressing
4 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
¼ cup water
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh chives
1 tablespoon extra-virgin olive oil
Instructions
Vinaigrette
Combine the vinegar, mustard, water, lemon juice, maple syrup, salt, pepper, chives and olive oil in a blender or food processor. Process until smooth. Taste and add more salt and pepper if needed. Transfer the dressing to a mixing bowl. Makes approximately one cup. Save extra dressing for salads.
To Prepare the Salad
Place 2 tablespoons of vegetable broth in a large nonstick skillet over medium high heat. When the broth starts bubbling, add the sliced mushrooms and dried basil. Allow the mushrooms to cook for a few minutes before adding garlic. Add garlic and cook mushrooms until golden brown adding more vegetable broth if sticking to pan. This usually takes 5-7 minutes. Remove from heat.
Tear the arugula into bite-sized pieces and mix with the quinoa. Add a couple of tablespoons of the vinaigrette. Tossing and tasting. Add more vinaigrette if needed. I don't like to overdress my salads.
Distrubute equal portions of the quinoa arugula mixture to two salad plates. Top each with equal amounts of mushrooms. Drizzle with a little more vinaigrette. Garnish with lemon slices and chopped chives.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/mushroomquinoasalad/