Recipe: Truffled Quinoa Salad with Roasted Mushrooms

I never knew I was a sucker when it came to certain foodie words, but lately I've discovered I've got some serious culinary Kryptonite. Anyone notice a trend in these sample menu items below?

Truffled Quinoa Salad with Roasted Mushrooms
Photo Credit: Mushrooms Canada

"Roasted Squash Risotto..."
"Truffled Mac & Cheese..."
"Prosciutto with Roasted Brussels Sprouts..."
"Filet Mignon with Truffled Mashed Potatoes..."

Okay, besides the fact that they're all sinfully indulgent, each of the items include one of two culinary buzzwords that seem to get me every time: Roasted and Truffled. Prepare anything in an oven for a prolonged period of time at 425-degrees or simply fleck it with some truffle and stick a fork in me, I'm done. So when I came across a recipe that employed both techniques -- Truffled Quinoa Salad with Roasted Mushrooms -- my heart went aflutter. Luckily, the recipe is incredibly quick and easy to make. The truffle part is even optional for those of you who: a) might not have white truffle oil in your pantry, or b) might not like truffles at all. If it's the latter, I promise not to judge you. Who am I kidding? I'll totally judge you. Just don't tell me if you take it out. 


Truffled Quinoa Salad with Roasted Mushrooms
Serves: 4
Hands-on Time: 20 Minutes

• 1-lb. Cremini mushrooms, cleaned and sliced
• 1 shallot, sliced thin
• 2 gloves garlic, sliced
• 1 cup quinoa, cooked (instructions below)
• 1 cup lightly-packed Italian parsley, chopped 
• 1/8 cup fresh Parmigiano Reggiano, grated
• Salt & pepper to taste
• 1/2 teaspoon white truffle oil (optional)

Roast the Mushrooms: Heat oven to 425-degrees. Line a baking sheet with parchment paper and add  mushrooms, shallot and garlic in a single layer. Coat with olive oil cooking spray (e.g. Pam) and toss to coat. Roast in oven for 10-15 minutes, flipping with a spatula halfway through to roast both sides. Remove from oven. 

Make the Quinoa: Add two cups of water and one cup of uncooked quinoa to a pot. Bring to a boil, then reduce to a simmer and cover for 10 minutes or until all liquid is absorbed.

Assemble the Salad: Fluff the quinoa with a fork and add in the mushroom mixture, Parmigiano Reggiano and parsley. Season with freshly ground salt and pepper to taste. Option: Add 1/2 teaspoon white truffle oil. Serve immediately.

Fresh & Fast Summer Recipe: Falafel Salad

Falafel Salad: Fresh, Fast & Flavorful
Photo Credit: Clean Eating Magazine

In the Bishop household, summer means dining al fresco, all the time. We've outfitted our back patio with some comfy chairs, a small table and, of course, a grill. On any given weekend -- morning, noon or night -- Bryan and I can be found on said patio, coffee/cocktail/water in hand, enjoying the sunshine and prepping our next meal. While he's working his grilling magic on our main course, I slip away to the kitchen and throw together a quick and easy side. One of my favorites is this Mediterranean-inspired falafel salad, which only takes 20 minutes start-to-finish and is packed with fresh tomatoes, cucumber, garlic, hearty bulgur wheat and Middle-Eastern Za'atar spice. It's the definition of a fast and easy meal that will get you back to dining al fresco in no time.

FALAFEL SALAD
Adapted from Clean Eating Magazine
Serves: 4
Hands-on Time: 20 minutes

• 1/2 cup fine bulgur wheat
• 1 clove garlic, crushed
• Zest 1 lemon, plus juice half lemon
• 1 tsp Za’atar (Za’atar is a Middle-Eastern spice mixture that includes thyme, sumac, marjoram and sesame. Find it in the spice aisle or in the ethnic food section of your supermarket.)
• 1/4 tsp sea salt
• 2 plum tomatoes, finely diced (about 1 cup)
• 1 small field-grown cucumber, peeled and finely diced
• 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed)
• 1/2 cup nonfat plain Greek yogurt
• 1/2 cup crumbled feta cheese

Make the Falafel Salad: In a small saucepan, bring 1/2 cup water to a boil. Stir in bulgur, cover and remove from heat. Let sit for 10 minutes, until tender and water is absorbed. Meanwhile, prepare dressing: In a small bowl, combine garlic, lemon zest and juice, Za’atar and salt. In a large bowl, combine tomatoes, cucumber, chickpeas, kefir and bulgur and toss to combine. Drizzle dressing over top and toss to coat. Top with feta cheese crumbles. Serve immediately or refrigerate until cold.