Cooking Instructions
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Step 1
Heat
Vegetable Broth (1 cup)
to a simmer in a small pot. Stir in
Quinoa (1/2 cup)
, reduce heat to a steady simmer, cover and cook for about 18 minutes. Remove from heat and allow to rest for 5 minutes.
Step 2
In a small bowl whisk together
Lemon Juice (2 Tbsp)
, 1 tablespoon of
Olive Oil (1 Tbsp)
,
Dijon Mustard (1/2 Tbsp)
, 1/2 tablespoon of
Fresh Thyme (1/2 Tbsp)
,
Kosher Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Set aside.
Step 3
In a medium skillet, heat remaining
Olive Oil (1 Tbsp)
. Once hot, add
Mushrooms (10 oz)
and cook on medium-high for 3-4 minutes until starting to turn golden.
Step 4
Add
Garlic (3 cloves)
,
Shallot (1)
,
Fresh Thyme (1/2 Tbsp)
. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
Step 5
Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Add
Arugula (2 cups)
and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing.
Step 7
Divide into 2 bowls and top with
Parmesan Cheese (to taste)
and
Pine Nuts (1/4 cup)
.
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