This recipe was inspired by what I had at Canyon Ranch spa once. It is a versatile dish which can be served warm or cold as a satisfying vegetarian meal or as a savory side dish that is also sweet and tart. Any kind of quinoa can be used, but I personally prefer the more nutty and chewy red quinoa. You can use a mix of your favorite mushrooms or whatever you have in hand. I like using a mix of equal parts crimini, shitake and king oyster mushrooms. If you do no have pinenuts, toasted walnuts, pecans or almonds can be used instead.

Share: