Warm Quinoa, Spinach, and Shiitake Salad-Martha Stewart
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/2 cup red-wine vinegar1/3 cup olive oilCoarse salt and ground pepper2 pounds fresh shiitake mushrooms, stems removed, caps halved1 1/2 cups quinoa1 pound baby spinach8 ounces feta cheese, crumble
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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SRB1953.
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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SRB1953.
Nutritional Info Amount Per Serving
- Calories: 433.0
- Total Fat: 20.3 g
- Cholesterol: 13.3 mg
- Sodium: 968.4 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 6.4 g
- Protein: 19.5 g
Member Reviews