Quinoa Salad

20250804 #breakfastdiary 1473, 25°C/clear, 20 min/workout(M) 'You could tell what the seasons do and what time takes on.' I love this line from 'Ipdong' in Kim Ae-ran's short story collection 'Outside Is Summer.' I liked it so much that the year I read the collection, I quoted it in every single year-end message I sent to people around me, and I still think of it and quote it whenever I get the chance, whether writing or just telling a story. I'm polishing tomorrow's Brunch post. I like how this episode turned out. A roughly 900kcal quinoa salad with king oyster mushroom, walnuts, and avocado on the side

1 cup quinoa, king oyster mushroom, 2T raisins, a little basil, 2T walnuts, (dressing) 2T white wine vinegar, 1T Dijon mustard, 3T olive oil, a pinch of salt and pepper

1. Fill a pot with plenty of water, add a pinch of salt and 1 cup quinoa, and boil. 2. In a mixing bowl, stir together 2T white wine vinegar, 1T Dijon mustard, 3T olive oil, and a pinch of salt and pepper to make the dressing. 3. Heat olive oil in a pan, add salt and pepper, and sauté the king oyster mushroom. 4. Drain the quinoa from step 1 and add to the mixing bowl from step 2, along with the mushroom from step 3, 2T raisins, and chopped basil, and mix well. Taste and add salt if needed. 5. Plate it, peel and slice 1/2 an avocado lengthwise on top, and add walnuts lightly toasted in a pan and crushed.

Inspired by @nytcooking