Another very, very easy recipe, made for a friend’s dinner last night and served again today at home.

Ingredients:

1 package mixed mushrooms (cremini, shiitake, oyster, button; about two cups)

1 cup cooked quinoa (I use the red quinoa)

1 clamshell package baby kale (about 8 cups?)

3 chopped carrots

2 tbs roasted sunflower seeds

1/4 cup dried cranberries

1/3 cup olive oil

1/4 cup apple cider vinegar

1 tbs dijon mustard

1 splash honey (or maple syrup. Probably better with maple syrup but didn’t have any on hand).

Salt and pepper to taste

How:

Prepare quinoa and let cool. Sauté mushrooms in a little bit of olive oil, salt and pepper to taste, and remove from heat.

Put the now warm mushrooms, cooled quinoa, kale, and carrots in a large salad bowl.

Blend together the olive oil, vinegar, dijon mustard, and honey. Pour over salad and toss. Add the sunflower seeds and cranberries, and serve.

ENJOY!