Warm Quinoa Spinach And Shiitake Salad Recipes

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

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

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.

WARM QUINOA SALAD

Steps:

• Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
• Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.