10 oz white button mushrooms, trimmed and quartered
5 tsp extra-virgin olive oil, divided
3/8 tsp (1/4 + 1/8) tsp sea salt, divided
1 cup tricolor quinoa, rinsed
1 tsp lemon zest + 2 tbsp fresh lemon juice
1 1/2 tbsp red wine vinegar
Pinch ground black pepper
1/4 cup finely chopped fresh dill
1/2 cup crumbled feta cheese
Preheat oven to 375˚F. Bring a small saucepan of water to a boil. Add beets and cook until fork-tender, about 30 minutes. Drain and let cool slightly. Trim, peel and cut into 1/3-inch chunks. Set aside.
Meanwhile, line a large rimmed baking sheet with parchment paper. Arrange mushrooms on baking sheet, spreading evenly. Drizzle mushrooms with 2 tsp oil and sprinkle with ¼ tsp salt. Roast until tender and slightly browned, about 18 minutes. Set aside.
Meanwhile, in a saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Set aside.
Prepare dressing: In a small bowl, whisk together lemon zest and juice, vinegar, remaining 3 tsp oil, pepper and remaining 1/8 tsp salt.
In a large bowl, toss together quinoa, mushrooms, dill and ¼ cup dressing. In a bowl, toss beets with remaining dressing. To serve, top quinoa mixture with beets and cheese.
An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.
Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.