10ouncesabout 4 cups de-stemmed and sliced shiitake mushrooms
2 1/2tablespoonslow-sodium tamari
3tablespoonsapple cider vinegar
1tablespoonextra-virgin olive oil
1/4teaspoonground chili powder
For the dressing:
1/2Hass avocadoabout 1/4-1/3 cup avocado, tightly packed
2teaspoonsapple cider vinegar
2tablespoonsfreshly squeezed lemon juice
1small clove garlicroughly chopped
1teaspoondried dillor two tablespoons freshly chopped dill
1/2teaspoonsaltmore to taste
For the salad:
4-5heaping cups mesclun or baby arugula
1/2Hass avocadochopped (use the half that's remaining from making the dressing!)
Begin by making the shiitake bacon. Whisk together the tamari, vinegar, syrup, olive oil, paprika, and chili. Transfer to a rectangular, airtight container and add the mushroom slices. Marinate them for at least 1 hour, or up to 8 (overnight).
Preheat your oven to 250° F and transfer the mushrooms to a baking sheet lined with foil. Bake for 1 1/2 to 2 hours, or until the pieces are shrunken and chewy, stirring them once halfway through cooking. Once the mushrooms are ready, they can be stored in an airtight container in the fridge for up to 7 days or used right away in the salad.
Rinse the quinoa through a fine sieve. Transfer it, along with 2 cups water, to a saucepan. Bring to a boil, reduce the heat to low, and cover. Simmer the quinoa, covered, for 15 minutes. Fluff the quinoa with a fork, re-cover, and allow it to steam for 5-10 minutes.
Blend all of the dressing ingredients together. Adjust seasoning to taste.
To prepare the salad, toss the greens, cooked quinoa, shiitake bacon, and avocado together. Roughly chop and add the tomatoes. Add dressing to taste and mix everything well. Serve.
*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.