Warm Quinoa, Spinach, and Shiitake Salad

By ruthg

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 cup red-wine vinegar
• 1/3 cup olive oil
• Coarse salt and ground pepper
• 2 pounds fresh shiitake mushrooms, stems removed, caps halved
• 1 1/2 cups quinoa
• 1 pound baby spinach
• 8 ounces feta cheese, crumbled

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from marthastewart.com

Preparation

Step 1

Step 1

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

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.

Step 3

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.

Step 4

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.