Quinoa salad with shiitakes, fennel and cashews Recipe - Los Angeles Times

Ingredients

• 2 cups quinoa
• 1 quart water
• Salt
• 1/4 cup peanut oil
• 5 cloves of garlic, thinly sliced
• 2 cups thinly sliced fennel (about 1 large bulb)
• 2 cups sliced fresh shiitake mushrooms
• 1 cup sliced green onions, both white and green parts (about 1 small bunch)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 cup toasted, salted cashews
• 4 tablespoons minced fresh parsley
• 4 tablespoons minced fresh cilantro
• Finely grated zest and juice of 1 lime