Arugula, Mushroom & Quinoa Salad

Arugula, Mushroom & Quinoa Salad Jicama, Pachyrhizus erosus, is a popular edible root in Mexico; its Spanish name comes from ancient Nahualt: xicamatl. It has a rich crispy-water texture, high in raw fiber. Serves: 4 1 tablespoon olive oil 1 red onion, sliced 2 cloves garlic, chopped Handfull fresh thyme 2 large portobello mushrooms, sliced ¾ cup of frozen…