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Arugula, Mushroom & Quinoa Salad with Lemon-Chive Vinaigrette.

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