Maple Chestnut Quinoa

Ease of Preparation: Medium.

Yield:   3-4 servings.

Ingredients:

2 cups (480ml) uncooked quinoa

4 cups (960ml) chicken stock

¼ cup (60ml) maple syrup

¼ cup (60ml) balsamic vinegar

2 tablespoons (30ml) chopped fresh rosemary

½ cup (120ml) olive oil

3 cups (720ml) shitake mushrooms

1cup (240ml) shelled and chopped fresh chestnuts

2 cups (480ml) arugula

1 cup (240ml) crumbled goat cheese

Salt and pepper

Method:

Heat a large skillet over medium-high heat.

Add quinoa to the skillet and toast for 2-3 minutes, stirring occasionally, until lightly golden.

Stir chicken stock into the skillet and bring to a simmer.

Cover and cook quinoa for 15-17 minutes, or until quinoa is tender and fluffy.

Remove quinoa from heat, and strain away excess liquid.

Cool quinoa to room temperature and reserve.

In a mixing bowl, whisk together maple syrup, balsamic vinegar, rosemary and olive oil.

Stir mushrooms and chestnuts into the dressing, and toss to marinate.

Set aside to marinate for 1-2 hours.

Once mushrooms and chestnuts are done marinating, heat a grill pan over medium-high heat.

Remove mushrooms and chestnuts from the marinade and place on the grill.

Cook for 3-4 minutes per side, or until mushrooms and chestnuts are tender and slightly charred.

Remove from grill and set aside to cool for 8-10 minutes to room temperature.

In a large mixing bowl, combine quinoa, chestnuts and mushrooms.

Add remaining dressing and toss.

Season with salt and pepper.

To serve, add a handful of arugula to each serving dish and top with quinoa mixture.

Garnish with goat cheese, and serve cold or at room temperature.