| This recipe is liked by 0 person(s). |
Quinoa(Warm), Spinach, and Shiitake Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Warm Quinoa, Spinach, and Shiitake Salad | |
| Prep: 30 minutes Total: 40 minutes 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 Serves 4. | |
| 1/2 cup | red-wine vinegar |
| 1/3 cup | olive oil |
| Coarse salt | |
| 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 |
Directions
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.
First published
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe