Quinoa Salad With Spring Vegetables

• 1 cup quinoa
• 2 cups water
• 1 leek, green part cut off (can be saved for making a vegetable stock), white section washed and cut into 1/4 inch thick rounds
• 4 ounces oyster or shiitake mushrooms, roughly cut into medium sized chunks
• 1/2 cup freshly shelled peas (frozen will work, but fresh is preferred)
• 2 teaspoons roughly chopped fresh mint
• 1 tablespoon thinly sliced scallions or chives
• 1/4 cup roughly chopped parsley
• 2 teaspoons roughly chopped oregano
• sea salt, to taste
• freshly cracked black pepper
• olive oil, as needed
• 2 tablespoons coconut oil

1. Combine the quinoa and 2 cups of water into a pot, cover and simmer over medium-high heat. When the water looks almost fully absorbed, remove from heat and let rest for 10 minutes, covered. After 10 minutes, remove the lid and spread the quinoa on a baking sheet to let it cool (to room temperature).
2. While the quinoa is cooking and cooling, heat a large skillet over medium-high heat. Add the two tablespoons of coconut oil. Once the oil is hot, saute the leeks and mushrooms together, tossing occasionally, and cooking until soft and lightly browned. When fully cooked, remove from the heat and let cool to room temperature.
3. Place the quinoa into a large bowl, add the cooked vegetables, fresh peas and chopped herbs, then toss to combine. Drizzle in enough olive oil to coat evenly and mix a bit more. Season to taste with sea salt and freshly ground black pepper.

quinoa, water, rounds, oyster, freshly shelled peas, fresh mint, scallions, parsley, oregano, salt, freshly cracked black pepper, olive oil, coconut oil

Taken from www.epicurious.com/recipes/member/views/quinoa-salad-with-spring-vegetables-52842801 (may not work)