QUINOA PUTTANESCA AVOCADO MUSHROOM by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

8 cremini mushrooms, sliced

1 tablespoon EACH soy sauce, and mirin

1-teaspoon anchovy paste

4 cups cooked quinoa

4 cups arugula (reserve 3 cups for the salad and 1 cup for topping

1 avocado, peeled, pitted, and thinly sliced

2 teaspoons toasted sesame seeds

CREAMY MISO-TAHINI DRESSING:

2 tablespoon miso paste

3 tablespoons tahini paste

1/4-cup rice vinegar + 2 tablespoons

DIRECTIONS:

1.   In a skillet add over medium-heat and when sizzling.

2.   Add the mushrooms and sauté for4-5 minutes.

3.   Add soy sauce and cook for 2 minutes.

4.   Add mirin, and anchovy paste, cook 1 minute.

5.   Remove from heat.

6.   In a salad bowl, whisk together ingredients for the dressing.

7.   Add quinoa and mix to fully coat

8.   Add mushroom mixture and 3 cups quinoa and gently fold to coat with the dressing.

9.   Top with avocado, reserved quinoa, and sesame seeds.

ENJOY DAN:                                                                         HALLELUJAH!!