Ingredients:
1/4 cup cilantro
1/4 cup parsley
1 tablespoon fresh oregano
2 cloves garlic
2/3 cup olive oil
1-1/2 tablespoons red wine vinegar
8 ounces mushrooms
2/3 cup hazelnuts, toasted
In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse a few times and add salt and olive oil. Pulse a few more times. Stir in vinegar. Transfer to a bowl and toss with mushrooms. Chill at least two hours (to overnight). Garnish with hazelnuts. Serve with quinoa.
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