Warm Quinoa and Mushroom Salad - Vegan

INGREDIENTS

1 Cup Quinoa

2 oz. Diced Green Onion

1 Tbsp. Tumeric

8 oz. Olive Oil

1 Onion Diced

1 Clove Crushed Garlic

3 Cups Water or Vegetable Stock

3 oz. Shitake Mushrooms

3 oz. Button Mushrooms

3 oz. Enoki Mushrooms

4 oz. Oyster Mushrooms

2 oz. Almonds (whole or slivered as desired)

1 small piece Grated Ginger

1 ½ tsp. Caraway seeds

½ Lemon

2 oz. Soy Sauce

2 oz. Rice Vinegar

Directions

In a saucepan heat 2 oz. olive oil and add diced garlic, turmeric and onions. Sweat the vegetables to release the oil, add Quinoa and stir to coat the Quinoa with oil.

Add water or stock. Turn to high till it reaches a boil and then down to simmer. Simmer about ten minutes. Remove from Stove and allow to cool, once cooled to room temperature add green onions.

In a frying pan add 2 oz. Olive Oil heat and add sliced mushrooms and ginger. Fry mushrooms for a couple of minutes till tender.

Dressing

Juice from ½ Lemon, squeezed

Caraway Seeds

4 oz. Olive Oil

2 oz. Rice Vinegar

Mix dressing ingredients thoroughly and add to hot mushrooms. Pour mushroom mixture over Quinoa and serve either warm or cold. Garnish with Almonds.