This warm salad is a favorite among my family. It is great as a meal by itself, but also works well with a cup of soup. It’s fast, cheap, and delicious. What more could you ask for? 🙂
Prep time: 30 minutes
Total time: 40 Minutes
1/2 cup red-wine vinegar
2/3 cup olive oil
Coarse salt and fresh ground pepper
2 pounds fresh shitake mushrooms, stems removed, caps halved
1 & 1/2 cups quinoa
1 pound baby spinach
1 & 1/2 cups crumbled feta cheese (8 ounces)
1. Heat the broiler; set a rack 4 inches from the heat. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
3. Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 & 1/2 teaspoons of salt. Bring to a boil; reduce heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
4. 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 the crumbled feta, and serve immediately.
I’ve found that it’s good to keep a close eye on the quinoa by checking it at 10 minutes, and then 5, and 5 again if necessary.
I also recommend keeping a close watch on the mushrooms. If you find that your broiler works quickly, try baking them first and broiling at the end.
Do not soak shitakes in water, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.