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Morel Mushroom and Quinoa Salad

This healthy and delicious Morel Mushroom and Quinoa Salad is bursting with earthy flavor. It's plant-based, vegetarian, and can easily be made vegan.
Course Salad
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • .5 ounces dried morel mushrooms
  • 2 cups boiling water
  • 3/4 cups golden quinoa rinsed
  • 1/4 cups pine nuts
  • 3 tablespoons extra virgin olive oil divided
  • 1/4 cup sliced shallots
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves
  • 4 cups baby arugula
  • 2 teaspoons fresh lemon juice
  • 1 ounce goat cheese or soft vegan cheese crumbled
  • fine sea salt
  • freshly ground black pepper

Instructions

  • Place the dried morels in a bowl and cover with boiling water. Allow the mushrooms to rehydrate for 20-30 minutes. Remove the mushrooms from the water, reserving the liquid, and slice in half or quarters for larger mushrooms.
  • Strain the reserved mushroom liquid through cheesecloth or a fine mesh strainer into a large liquid measuring cup. Adjust, adding more water if necessary, to reach a volume of 1.5 cups.
  • Pour the mushroom liquid into a medium saucepan and bring it to a boil. Stir in the quinoa along with a pinch of sea salt. Return to a boil, cover the pot, then reduce the heat to low. Simmer for 15 minutes, or until the quinoa has absorbed all the liquid, then remove the pot from heat.
  • Meanwhile, heat a large skillet over medium-low heat. Add the pine nuts and toast until fragrant and golden brown, about 5-6 minutes. Transfer the pine nuts to a dish and set aside.
  • Return the skillet to medium heat and add two tablespoons of olive oil. Add the shallot and cook until soft, about 2-3 minutes.
  • Add the sliced morels to the skillet and sauté until they are fragrant and slightly browned, about 8-10 minutes.
  • Add the garlic, thyme and small pinch of sea salt to the skillet and cook until the garlic is fragrant, about 1-2 minutes.
  • Add the arugula to the skillet and cook until it is just wilted, 1-2 minutes, then remove the skillet from heat.
  • Combine the quinoa and mushroom mixture together in a large bowl. Add the remaining tablespoon of olive oil, lemon juice, black pepper, and toss. Top with the toasted pine nuts and crumbled cheese.