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–+ servings
5 from 1 vote

Quinoa BLT Salad with Shiitake Bacon

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 1 hour
Marinating time 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings

Ingredients

For the shiitake bacon:

  • 3 tablespoons soy sauce or tamari (90ml)
  • 2 tablespoons apple cider vinegar (60ml)
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • 1 teaspoons smoked paprika
  • 8 ounces brushed, stemmed, and thinly sliced shiitake mushrooms (225g)

For the salad:

  • 3/4 cup dry quinoa (135g)
  • 5 ounces grape or cherry tomatoes, halved (140g; half of 1 pint)
  • 6 cups lightly packed, chopped romaine lettuce (140g)

For the dressing:

  • 1/4 cup raw cashews, soaked at least 2 hours and drained (35g)
  • 2 teaspoons Dijon mustard
  • 1/3 cup water (80ml)
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 small clove garlic roughly chopped
  • 1/4 teaspoon fine salt more to taste
  • 1/8 teaspoon black pepper

Instructions

  • Begin by making the shiitake bacon. Whisk together the tamari, vinegar, oil, maple syrup, and paprika in a shallow glass dish or bowl. Add the mushrooms and stir gently until evenly coated in the marinade. Transfer the mushrooms to the fridge. Allow them to marinate for at least 1 hour and up to 48 hours.
  • Preheat your oven to 350°F / 175°C. Line one large or two small baking sheets with parchment paper.
  • Drain the mushrooms in a colander and arrange them on the baking sheet in a single layer. Bake for 10 minutes, then stir the mushrooms on the sheet and bake for 15 minutes more.
  • Stir the mushrooms again, increase the heat to 375°F / 190°C, then bake for 5-10 minutes more, or until the mushrooms are darkened, chewy, and crispy at the edges. Remove the mushroom bacon from the oven and transfer to a plate to cool.
  • After you put the shiitake bacon into the oven, prepare the quinoa. Rinse the quinoa through a fine sieve. Transfer it, along with 1 1/3 cups water, to a medium sized saucepan. Bring the water to a boil, then reduce the heat to low. Cover and simmer for 13 minutes, or until the water has been absorbed. Remove the quinoa from heat, fluff it with a fork, re-cover, and allow it to come to room temperature.
  • To prepare the dressing, blend all of the dressing ingredients together in a powerful blender.
  • To prepare the salad, toss the chopped romaine, tomatoes, cooked quinoa, and shiitake bacon together. Add the dressing and mix again, well. Enjoy!

Notes

*If you like (and have time) you can also oven quarter and then roast the tomatoes at 400F for 30 minutes, or until they're browning at the edges and very tender.