3 1/2 cups homemade or low-sodium store-bought chicken stock
1 ounce mixed dried mushrooms
2 cups red quinoa
1 tablespoon olive oil
8 ounces cremini or white mushrooms, quartered
2 shallots, coarsely chopped
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
1 tablespoon unsalted butter
1/4 cup plus 1 tablespoon finely chopped fresh dill
3 tablespoons finely chopped chives
2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds
Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.
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