• April 04, 2019 1 min read

    For the second week in a row, we are featuring a recipe from our newest Alaya contributor and holistic health coach and chef Kelly Cohen, author of My Organic DiaryI'm getting hungry just looking at this photo!


    You can make this preparation in advance and use it to pack your lunch box, or for a quick dinner.

    Serves 2-3


    • 1 cup raw black quinoa
    • 1 pepper, sliced
    • ½ cup tomatoes
    • 1 scallion branch, minced
    • 1 cup arugula
    • 1 tbsp olive oil
    • 1 tsp mustard
    • salt & pepper to taste
    • 1 tsp pine nuts
    • ½ lb whole mushrooms, rinsed
    • ½ cup balsamic vinegar
    • ½ cup soy sauce low sodium
    • 1 tbsp miso paste
    • 1 cup water


    1. In a large pot, mix all the dressing ingredients. When well-combined, add the mushrooms and cover. Cook on medium high heat for 10 minutes or until mushrooms are tender and water is fully absorbed.
    1. While the mushrooms are cooking, cook the quinoa according to packaging.
    2. In a large bowl, combine peppers, tomatoes scallions arugula and cooled quinoa.
    3. Mix mustard and olive oil and pour on the salad.
    4. Add the mushrooms when done.
    5. Eat at room temperature.