In bowl lightly toss the mushrooms and fennel in olive oil salt and pepper.

Place on baking sheet and roast in oven at 250 degrees for 20-25 minutes or until golden and caramelized.

In bowl combine mushroom and fennel mixture with warm cooked quinoa, mustard greens and warm vinaigrette and fresh thyme. Lightly salt and pepper to taste and place on two plates.

Note: The fennel, mushroom and quinoa can be cooked then cooled, but must be reheated before adding to the greens and finishing the salad. This is important as it helps in wilting the mustard greens and making them tender.