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1
Preheat the oven to 375.
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2
On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden.
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3
Transfer the pine nuts to a very large bowl.
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4
In a small bowl, combine the lemon zest and lemon juice.
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5
Whisk in 1/2 cup of the olive oil and season with salt and pepper.
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6
In a large saucepan, heat 2 tablespoons of the olive oil.
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7
Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes.
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8
Add the quinoa, broth and 1 cup of water and bring to a boil.
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9
Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
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10
In a large skillet, heat 2 tablespoons of the olive oil.
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11
Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes.
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12
Transfer the mushrooms to the bowl with the toasted pine nuts.
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13
Add another 2 tablespoons of oil to the skillet.
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14
Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl.
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15
Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl.
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16
Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
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17
Stir the cooled quinoa, lemon dressing and chopped parsley into the mushrooms and toss well.
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18
Season the salad with salt and pepper and serve.
