Arugula, Mushroom & Quinoa Salad with Lemon-Chive Vinaigrette

Directions

1. In a small saucepan, combine the quinoa and broth and bring to a boil; reduce heat, cover, and simmer until the quinoa is tender and the liquid is absorbed. Let it sit off the heat for 5 minutes, then fluff with a fork.
2. Peel and mince the garlic; wash and mince the chives.
3. Whisk together the dressing: garlic, half of the chives, lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. Wash and dry the arugula, then place it in a large bowl and add the remaining minced chives.
5. Warm a skillet over medium heat.
6. Wash and slice the mushrooms.
7. Coat the bottom of the skillet with oil, add pine nuts, and cook while stirring until golden; transfer to a small bowl to cool.
8. Add more oil to the skillet and cook the mushrooms with salt and pepper until just tender, stirring occasionally.
9. Fluff the quinoa and add it to the bowl with the arugula, then fold in the mushrooms and pine nuts.
10. Drizzle the dressing over the salad and toss to combine; divide onto plates to serve.