Three Mushroom and Quinoa Salad
Ingredients
- 1/2 cup pine nuts
- 2 teaspoons finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 small onion, very finely chopped
- 3 cups quinoa
- 1 quart vegetable broth
- 1 pound cremini mushrooms, thinly sliced
- 1 pound portobello mushrooms—stems discarded, caps thinly sliced
- 1 pound hen-of-the-woods mushrooms, torn into large pieces
- 3 cups coarsely chopped flat-leaf parsley leaves
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