For the second week in a row, we are featuring a recipe from our newest Alaya contributor and holistic health coach and chef Kelly Cohen, author of My Organic Diary. I'm getting hungry just looking at this photo!
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You can make this preparation in advance and use it to pack your lunch box, or for a quick dinner.
Serves 2-3
Ingredients
- 1 cup raw black quinoa
- 1 pepper, sliced
- ½ cup tomatoes
- 1 scallion branch, minced
- 1 cup arugula
- 1 tbsp olive oil
- 1 tsp mustard
- salt & pepper to taste
- 1 tsp pine nuts
Mushrooms
- ½ lb whole mushrooms, rinsed
- ½ cup balsamic vinegar
- ½ cup soy sauce low sodium
- 1 tbsp miso paste
- 1 cup water
Directions
Mushrooms
- In a large pot, mix all the dressing ingredients. When well-combined, add the mushrooms and cover. Cook on medium high heat for 10 minutes or until mushrooms are tender and water is fully absorbed.
Salad
- While the mushrooms are cooking, cook the quinoa according to packaging.
- In a large bowl, combine peppers, tomatoes scallions arugula and cooled quinoa.
- Mix mustard and olive oil and pour on the salad.
- Add the mushrooms when done.
- Eat at room temperature.