Mushroom and Arugula Quinoa Bowls

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.

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.

In a medium skillet, heat remaining Olive Oil (1 Tbsp) . Once hot, add Mushrooms (2 3/4 cups) and cook on medium-high for 3-4 minutes until starting to turn golden.

Add Garlic (3 cloves) , Shallot (1) , Fresh Thyme (1/2 Tbsp) . Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.

Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with Salt (to taste) and Ground Black Pepper (to taste) .

Add Arugula (2 cups) and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing.

Divide into 2 bowls and top with Parmesan Cheese (to taste) and Pine Nuts (1/4 cup) .