Gusto
Gusto

Maple Chestnut Quinoa

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  • Serves

    3-4

Ingredients

  • 2 cups (480 ml) uncooked quinoa
  • 4 cups (960 ml) chicken stock
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) balsamic vinegar
  • 2 tbsp (30 ml) chopped fresh rosemary
  • ½ cup (120 ml) olive oil
  • 3 cups (720 ml) shitake mushrooms
  • 1 cup (240 ml) shelled and chopped fresh chestnuts
  • 2 cups (480 ml) arugula
  • 1 cup (240 ml) crumbled goat cheese
  • salt and pepper

Directions

  1. Heat a large skillet over medium-high heat.
  2. Add quinoa to the skillet and toast for 2-3 minutes, stirring occasionally, until lightly golden.
  3. Stir chicken stock into the skillet and bring to a simmer.
  4. Cover and cook quinoa for 15-17 minutes, or until quinoa is tender and fluffy.
  5. Remove quinoa from heat, and strain away excess liquid.
  6. Cool quinoa to room temperature and reserve.
  7. In a mixing bowl, whisk together maple syrup, balsamic vinegar, rosemary and olive oil.
  8. Stir mushrooms and chestnuts into the dressing, and toss to marinate.
  9. Set aside to marinate for 1-2 hours.
  10. Once mushrooms and chestnuts are done marinating, heat a grill pan over medium-high heat.
  11. Remove mushrooms and chestnuts from the marinade and place on the grill.
  12. Cook for 3-4 minutes per side, or until mushrooms and chestnuts are tender and slightly charred.
  13. Remove from grill and set aside to cool for 8-10 minutes to room temperature.
  14. In a large mixing bowl, combine quinoa, chestnuts and mushrooms.
  15. Add remaining dressing and toss.
  16. Season with salt and pepper.
  17. To serve, add a handful of arugula to each serving dish and top with quinoa mixture.
  18. Garnish with goat cheese, and serve cold or at room temperature.
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