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.