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| Servings |
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Ingredients
- 1/2 cup dried shiitake mushrooms
- 2/3 cup hot water
- 2/3 cup uncooked quinoa
- 2/3 cup water
- 1 tablespoon Dried cranberries or cherries
- 1/3 cup hazelnuts
- 10 asparagus spears tough ends trimmed
- 1 lemon zest and juice
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Ingredients
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Instructions
- Soak the mushrooms in 2/3 cup of very hot water for about 10 minutes. Place mushrooms with it's liquid, quinoa, and 2/3 cup of water in a medium pot and bring to a boil.
- Add the cranberries to the pot, reduce heat and cook with a lid on until quinoa is cooked and the liquid is evaporated, about 15 minutes.
- Roast the hazelnuts in an oven at 350 degrees F for about 10 minutes. Remove most of the skins by rubbing the nuts in a kitchen towel. Roughly chop nuts and add to the quinoa bowl.
- While quinoa is cooking, season asparagus with salt, pepper and a little olive oil. Grill them until they have charred marks, but are still firm and crunchy, about 5 minutes. Or roast in oven for about 10 to 15 minutes. Cut asparagus into bit sized piece and add to the quinoa bowl.
- Make a simple lemon dressing with the lemon juice, olive oil and salt and pepper to taste. Add lemon zest to quinoa bowl, pour lemon dressing over it and stir. Serve it warm or at room temperature.
Recipe Notes
Recipe from http://www.pinkbites.com/2009/02/quinoa-asparagus-and-shitake-salad.html, retrieved May 2012.