1 1/2 cups lightly salted water or vegetable broth
2/3 cup quinoa
1-2 tablespoons olive oil
2 cups mushrooms, thinly sliced
2 tablespoons balsamic vinegar
6 cups mixed salad greens
1 cup cherry tomatoes halved
1 ripe Hass avocado
1/4 cup extra virgin oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt, or to taste
freshly ground black pepper
Bring water to a boil in a medium saucepan. Add quinoa; reduce heat. Simmer, covered, for about 15 minutes or until tender. Let stand, covered, for 10 minutes. Fluff with a fork. Transfer to a large serving bowl and let cool.
In a large nonstick skillet, heat oil over medium- high heat. Sauté mushrooms for 6-8 minutes or until golden. Stir in balsamic vinegar and cook 1-2 minutes longer. Let cool. Drain excess liquid, if necessary.
Add mushrooms mixed greens and cherry tomatoes to quinoa. Cover and chill.
Dressing: Combine dressing ingredients in a glass jar. Seal tightly and shake well. Refrigerate.
Dice avocado shortly before serving. Toss salad with dressing; add avocado just before serving.