Arugula, Mushroom & Quinoa Salad with Lemon-Chive Vinaigrette

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 16 fl oz chicken or vegetable broth
• 1 small pkg chives
• 2 lb cremini mushrooms
• 2 cloves garlic
• 1 lemon
• ½ cup pine nuts
• 1 cup quinoa
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
   • 1 cup quinoa
   • 16 fl oz (2 cups) chicken or vegetable broth
2. Peel and mince garlic. Wash and mince chives.
   • 2 cloves garlic
   • 1 small pkg chives
3. In a medium bowl, prepare dressing by whisking together the garlic, ½ of the chives, lemon juice, olive oil, Dijon, salt, and pepper.
   • juice of 1 lemon
   • 6 tbsp extra virgin olive oil
   • ½ tsp Dijon mustard
   • ¼ tsp salt
   • ¼ tsp black pepper
4. Wash and dry arugula. Transfer to a large bowl. Add the remaining minced chives.
   • 1 (5 oz) pkg baby arugula
5. Heat a skillet over medium heat.
6. Wash and slice mushrooms.
   • 2 lb cremini mushrooms
7. Coat bottom of skillet with oil. Add pine nuts and, stirring constantly, cook until golden brown, 1-2 minutes. Transfer to a small bowl and set aside to cool.
   • 1 tbsp extra virgin olive oil
   • ½ cup pine nuts
8. Return skillet to stove and add more oil. Add mushrooms and season with salt and pepper. Stirring occasionally, cook until just tender, 2-3 minutes. Remove from heat.
   • 1 tbsp extra virgin olive oil
   • ¼ tsp salt
   • ¼ tsp black pepper
9. Uncover quinoa and fluff with a fork. Add quinoa, mushrooms, and pine nuts to bowl with arugula. Toss to combine.
10. To serve, place salad on a plate and drizzle with dressing. Enjoy!