Warm Quinoa, Spinach, and Shiitake Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.
Ingredients
1/2 c. red-wine vinegar
1/3 c. olive oil
Coarse salt and ground pepper
2 lb. fresh shiitake mushrooms
1 1/2 c. quinoa
1 lb. baby spinach
8 oz. feta cheese
Instructions
Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.
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