Heat the avocado oil in a large skillet over medium heat. Sauté shallots and mushrooms until soft, about 7-10 minutes.
2 tbsp Avocado oil, 6 shallots,, 1 pound crimini mushrooms,
Add mirin, celery, cranberries and nutmeg; sauté 3 minutes longer.
2 tbsp rice wine (mirin), 3 stalks celery,, 1 cup dried cranberries, 1/2 tsp ground nutmeg
Fluff quinoa with a fork and add to the skillet.
Remove skillet from heat and fold in the pine nuts, walnut oil, orange peel, and parsley.
1 cup toasted pine nuts, 2 tbsp walnut oil, 2 tbsp fresh orange peel, 1/2 cup fresh parsley
Season to taste with salt and pepper.
sea salt and pepper to taste