Quinoa Spinach Shiitake Salad Recipes

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WARM QUINOA, SPINACH, AND SHIITAKE SALAD



Warm Quinoa, Spinach, and Shiitake Salad image

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 pull this warm salad together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 7

1/2 cup red-wine vinegar
1/3 cup olive oil
Coarse salt and 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

Steps:

  • 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.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD



Warm Quinoa, Spinach, and Shiitake Salad image

Categories     Salad     Broil     Quinoa     Spinach     Simmer     Boil

Yield serves 4

Number Of Ingredients 7

1/2 cup red-wine vinegar
2/3 cup olive oil
Coarse salt and fresh ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
1 1/2 cups crumbled feta cheese (8 ounces)

Steps:

  • 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.
  • 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.
  • Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 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 the crumbled feta, and serve immediately.
  • cleaning shiitakes
  • Do not soak shiitakes 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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