• MISE EN PLACE. Gather, clean, chop, slice and measure out all ingredients.
• TOAST. In a medium saucepan, toast drained quinoa on medium-high heat, stirring constantly until moisture is absorbed and you can smell a mild nutty flavor. Add 2 cups lightly salted water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. After 15 minute, check the quinoa. If most to all of the water is absorbed, remove from heat and let rest, covered for 5 minutes. After resting, fluff with a fork and remove from pan to cool. I often spread the quinoa out on paper towels on the counter to cool faster.
• SAUTE. While quinoa is cooking, heat a large skillet with 1 tablespoon grape-seed oil and add mushrooms. Cook on medium-high heat for about 5 minutes until mushrooms are browned. Remove from heat and let cool. 
• COMBINE. In a large bowl, combine the quinoa, mushrooms, and all remaining ingredients. Toss with olive oil, lemon juice, and salt & pepper to taste.
• GARNISH & SERVE. Garnish with remaining parsley and serve.

ENJOY!

MAKE AHEAD SHIITAKE INSTRUCTIONS

• INGREDIENTS

  1 pound shiitake mushrooms,trimmed and thinly sliced (about ¼ inch thick)

  ¼ cup olive oil

  1¼ teaspoons sea salt

  ½ teaspoon freshly ground black pepper

  INSTRUCTIONS. 

  On a large rimmed baking sheet, toss mushrooms with oil, salt, and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp. NOTE* Shiitakes will crisp more while cooling.