Dami Shepard

INGREDIENTS

For the Salad:
2 cups cooked quinoa (To cook: Boil 2 cups of water with 1 cup quinoa, or adjust to desired consistency)
1/3 cucumber, diced with skins
2 scallions, sliced
Shiitake mushrooms, sliced (quantity to your preference)
1/4 jalapeño, finely chopped

For the Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

DIRECTIONS

Prepare the Quinoa:
Rinse 1 cup quinoa under cold water.
Boil 2 cups water, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until tender.
Let it sit covered for 5 minutes, then fluff with a fork and cool.
Prepare the Vegetables:
Dice 1/3 cucumber with skins.
Slice 2 scallions.
Clean and slice shiitake mushrooms.
Finely chop 1/4 jalapeño.

Combine Ingredients:
Mix cooked quinoa, cucumber, scallions, shiitake mushrooms, and jalapeño in a large bowl.

Prepare the Dressing:
Whisk together olive oil, apple cider vinegar, soy sauce, maple syrup or honey, and Dijon mustard.
Add minced garlic, salt, and pepper, and whisk until smooth.

Dress the Salad:
Pour dressing over the quinoa mixture and toss gently to coat.