Recipe: Warm Quinoa, Spinach, and Shitake Salad

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? 🙂

Serves: 4
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.

Notes:
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.

Cleaning shitakes:
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.

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3 Comments

Filed under eating food, homemaking, making food

3 responses to “Recipe: Warm Quinoa, Spinach, and Shitake Salad

  1. Katie

    Yay! You told me about this recipe when you were here, thanks for sharing!

  2. Jen

    I made this for dinner last night. We both loved it 🙂 Good recipe, Rissa!

  3. Pingback: Quinoa Salad with Cucumber « Mama Rissa’s Corner

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