For this recipe I wanted to make a complete dish that you could eat alone or pair with a lean protein such as sesame seared tuna or tofu. The flavors work well together and the left overs save well for lunch the next day.
- 1 shallot, peeled and finely minced
- 1 tbsp brown rice vinegar
- 1 tsp soy sauce
- 1 tbsp water
- 1.5 tbsp toasted sesame seed oil
- 1 tbsp lime juice
- 1 tsp maple syrup
- 2 cups cooked White Quinoa
- 3 tbsp grape seed oil
- 3 cups sliced shitake or crimini mushrooms
- 1 bunch of asparagus cut into 1 inch pieces
- 3 - 4 cups of fresh arugula (use as much or as little as you want)
- 2 tsp black sesame seeds
Make the dressing: Whisk together the shallot, vinegar, maple syrup, soy sauce, water, sesame seed oil, lime juice and salt. Taste and adjust the flavor as needed.
Cook the Quinoa: Rinse 1.5 cups dry Quinoa and place in a pot set over high heat with 2.5 cups filtered water. Add two bay leaves and a pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot and cook until all of the liquid is absorbed. Turn the heat off and place a dry paper towel between the pot and the lid and let the quinoa sit for 5 minutes before fluffing with a fork.
Sauté the Mushrooms and Asparagus: Heat the grapeseed oil in a large sauté pan over medium high heat. Add the mushrooms and cook for 3 minutes without stirring. Flip the mushrooms over and cook for another 3 minutes. Depending on the thickness of the mushrooms they may require a few more minutes. Add the Asparagus and sauté until tender but still al dente.
To serve, combine the dressing, quinoa and mushrooms mixture in a bowl. Add the arugula and then toss to combine. Sprinkle with sesame seeds before serving.