Simple Recipe: "Not-So-Stuffing" Quinoa Salad

It's officially December. We've got a month full of holiday and family parties ahead of us. Now, more than ever, it is important that you are filling your body with nourishing, whole foods like our "Not-So-Stuffing" Quinoa Salad, a favorite on the Euphebe menu.

Not So Stuffing Quinoa Salad
Serves 4-6

1 oz porcini mushrooms, dried
1.5 cups wild rice, dry 
1/2 cup quinoa, dry
1 bunch of tuscan kale
1 tbsp olive oil
2 shallots, minced
2 cloves garlic, minced
16 oz cremini mushrooms, quartered
1 celery stalk, diced
1 carrot, diced
1/2 cup white wine
2 tsp thyme, dried
1 tbsp fresh sage, minced
3 tbsp parsley, minced
1/2 cup pecans, toasted and chopped
1 tbsp pecan oil 


  1. Hydrate porcini mushrooms by soaking in hot water for 15 minutes. Drain the liquid.
  2. Cook the wild rice and quinoa in separate pots, according to packaging instructions.
  3. Sauté shallots, garlic, celery, carrots and mushrooms in olive oil and the herbs.
  4. Add white wine and cook until evaporated. Remove from heat.
  5. Sauté kale.
  6. Toss all together adding pecans and pecan oil.