Quinoa Salad

• 2 tablespoons unsalted butter 
• ½ cup chopped onion, about 1 small onion 
• 1 garlic clove, chopped 
• 4 ounces mixed wild mushrooms 
• ¼ teaspoon freshly ground black pepper 
• ¼ teaspoon plus pinch kosher salt 
• ⅓ cup white wine 
• 1 teaspoon dried thyme 
• 1 cup quinoa 
• 1 cup chicken broth 
• ½ cup toasted pine nuts 
• ¼ cup chopped parsley 
• ½ teaspoon lemon zest

Calories 269 (56% from fat) • carb. 21g • pro. 7g • fat 18g • sat. fat 2g • chol. 3mg • sod. 199mg • calc. 26mg • fiber 3g

1. Place butter, onion, and garlic in a 1½ quart microwave safe casserole and place in the Cuisinart® Convection Microwave Oven with Grill and select Combination Fast Bake on 350°F for 8 minutes. 
2. Stir in the mushrooms with a pinch of salt and pepper and fast bake again on 350°F for 5 minutes. 
3. Add wine and thyme and microwave on high (PL 10) for 2 minutes. 
4. Add the broth, quinoa and remaining salt and pepper. Cover the casserole and microwave on a medium setting (PL 6) for 8 minutes and then microwave on high for an additional 4 minutes. Stir lemon zest into quinoa; taste and adjust seasoning accordingly.