This is a great dish if you are cooking for vegetarians or folks who are gluten intolerant. Best of all you can make it ahead of time. This recipe is adapted from Food & Wine Magazine.
1/2 c pine nuts, toasted
1/4 c lemon juice
1 c plus 2 TBSP olive oil
Salt and pepper
2 shallots, minced
3 c quinoa
1 quart vegetable broth
3 lb mixed mushrooms, cut into small pieces
3 c parley, minced
In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 c of the olive oil and season with salt and pepper.
In a large saucepan, heat 2 TBSP of the olive oil over medium heat. Add the shallot, stirring, until golden, about 5 minutes. Add the quinoa, broth and 1 c of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
In a large skillet heat 2 TBPS olive oil over medium heat, cook mushrooms in batches until golden.
Toss quinoa, mushrooms, dressing, pine nuts and parsley together in a large bowl, season with salt and pepper. Serve warm or at room temperature.