I really need to remember those ingredients that I always seem to love…things like feta, and pine nuts, and quinoa.
I think I’d like to use this recipe as a jumping-off place…you could basically roast any veggies, toss in any fresh greens, mix with the quinoa, and top it off with any cheese. Roasted peppers and arugula and fresh mozzarella one day, green chiles and field greens and colby-jack the next.
I tweaked this recipe quite a bit from the original, and I really like how it turned out. Also, Justin says it’s just as good cold the next day. 🙂
Warm Quinoa, Spinach & Mushroom Salad
- 1/4 cup red-wine vinegar
- 1/3 cup olive oil
- Coarse salt and freshly ground pepper to taste
- 8 ounces fresh shiitake mushrooms, stems removed, caps halved
- 16 ounces fresh cremini mushrooms, sliced
- 1 1/2 cups quinoa
- 6 ounces baby spinach
- 1 cup crumbled feta cheese (4 ounces)
Heat the oven to 400 degrees. In a small bowl, whisk together the vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
On a large rimmed baking sheet, toss the mushrooms with half the dressing (reserve the rest); roast, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover and simmer until the liquid has been absorbed, about 15 to 20 minutes.
Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with crumbled feta and serve immediately.