Serves 4

This hearty and flavorful dish comes together with three main steps: Make a quick blender dressing, cook the quinoa, and sauté the vegetables before mixing it all together in the pan. Dandelion greens are easy to prepare, cook quickly, and have a pleasant toothy crunch. Other quick-cooking greens, such as spinach or baby kale, can also be used.

DRESSING

6 tablespoons olive oil

2 tablespoons red wine vinegar

1 clove garlic

1 small jalapeño, cored and seeded

1 cup cilantro leaves and top ¾ stems

Salt and pepper, to taste

1. In a blender, combine olive oil, vinegar, garlic, jalapeño, cilantro, salt, and pepper.

2. Puree until smooth. Taste for seasoning and add more salt and pepper, if you wish.

QUINOA

1 cup quinoa

2 cups water

1. In a colander, rinse and drain the quinoa.

2. In a medium saucepan over medium-high heat, combine quinoa and water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender. Set aside.

MUSHROOM MIXTURE

2 tablespoons olive oil, plus more if needed

1 small (about 8 ounces) red onion, chopped

1 large (about 4 ounces) jalapeño, cored, seeded, and chopped

8 ounces mushrooms, sliced

Salt and pepper, to taste

1 bunch (about 4 cups) dandelion greens, chopped

1. In a skillet large enough to hold all ingredients, over medium heat, heat the olive oil. Add onions and jalapeño and cook about 10 minutes or until tender. Add mushrooms and a large pinch of salt. Increase heat and cook, stirring often, 10 minutes or until mushrooms are browned and juicy. Turn off heat, remove mushroom mixture to a bowl, and set aside. Do not wipe out skillet.

2. In the same skillet over medium-high heat, add a little more olive oil if needed. Add dandelion greens and cook until tender, about 1 minute. Add the quinoa and stir. Turn off heat and stir in the dressing. Return mushroom mixture to pan and stir well. Taste and add salt and pepper. Elizabeth Mindreau

Elizabeth Mindreau can be reached at ermindreau@gmail.com.