About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Turnip

    Turnip

  • Green Onion

    Green Onion

  • Thyme

    Thyme

  • Quinoa

    Quinoa

  • Tamari

    Tamari

  • Lemon

    Lemon

  • Radish

    Radish

  • Walnuts

    Walnuts

  • Parsley

    Parsley

  • Arugula

    Arugula

METHOD

1
MISE EN PLACE • Place a baking sheet in the oven. Heat oven to 450° F. • Discard tough mushroom stems. Halve or quarter caps. • Cut turnips into bite-size pieces. • Thinly slice green onion, keeping white and green parts separate. • Halve and thinly slice radishes. • Zest, halve and juice lemon. • Pick thyme leaves. • Pick and chop parsley leaves.
2
• In a bowl combine mushroom, turnip, onion whites, 1 1/2 teaspoons olive oil, thyme, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. • Carefully remove hot baking sheet from oven. Spread mushroom-turnip mixture evenly on it. • Return pan to oven and roast 10 minutes.
3
While vegetables roast: • Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, cover, and reduce heat to medium-low. Simmer until all liquid has been absorbed and quinoa is tender, about 15 minutes. • Remove from heat.
4
• In a bowl whisk together 1 1/2 teaspoons olive oil, tamari and lemon zest and juice. • Stir in onion greens and radishes.
5
• After vegetables have roasted 10 minutes, rotate pan. Roast until tender and golden-brown, about 10 minutes. • Add to radish mixture. Toss in walnuts and parsley. Taste and adjust seasoning as desired with kosher salt and pepper.
6
• Let salad cool 5 minutes. • Add arugula and gently toss to combine. • Divide salad between 2 plates, and enjoy!

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