Best 3 Quinoa Spinach Shiitake Salad Recipes
Calling all health-conscious foodies! Our quinoa spinach shiitake salad is a delightful symphony of flavors and textures that will tantalize your taste buds and nourish your body. This vibrant salad boasts a harmonious blend of wholesome ingredients, including protein-packed quinoa, nutrient-rich spinach, earthy shiitake mushrooms, crisp cucumber, juicy tomatoes, and a tangy dressing that brings it all together.
This versatile dish can be enjoyed as a light lunch, a refreshing side salad, or even a hearty main course when paired with a protein of your choice. With its vibrant colors and irresistible flavors, this salad is sure to be a hit at your next gathering or potluck.
In addition to the main recipe, we've also included a collection of delicious variations to cater to diverse preferences and dietary restrictions. From a vegan-friendly version to a spicy rendition with a kick, there's a perfect option for every palate.
So, gather your ingredients, put on your aprons, and let's embark on a culinary journey that celebrates the goodness of nature.
WARM QUINOA, SPINACH, AND SHIITAKE SALAD
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
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.
QUINOA SPINACH & SHIITAKE SALAD
Steps:
- In saucepan, bring chicken broth to a boil. Stir in quinoa and contents of seasoning pouch. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. In large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened. Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden. Add vinegar; cook, stirring to bring up browned bits, for 1 minute. Stir in spinach; cook, stirring, for 2 minutes or just until wilted. Stir in salt and pepper. Remove from heat. In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta. More recipe ideas are available online at pc.ca. www.newscanada.com
Tips:
- Choose high-quality quinoa: Look for organic, non-GMO quinoa that is free from pesticides and other chemicals.
- Rinse the quinoa thoroughly before cooking: This will help to remove any bitterness or saponins, which are natural compounds found in quinoa that can give it a soapy taste.
- Cook the quinoa according to the package directions: Quinoa generally takes about 15-20 minutes to cook.
- Use a variety of vegetables: The recipe calls for spinach and shiitake mushrooms, but you can use any vegetables that you like. Some other good options include broccoli, cauliflower, carrots, and bell peppers.
- Make sure the vegetables are cooked to your liking: Some people prefer their vegetables to be crisp, while others prefer them to be soft. Cook the vegetables for the amount of time that you prefer.
- Use a light dressing: The dressing in this recipe is made with olive oil, lemon juice, and honey. You can also use a vinaigrette or another light dressing of your choice.
- Serve the salad immediately: Quinoa salad is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.
Conclusion:
Quinoa spinach shiitake salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is packed with nutrients, including protein, fiber, and vitamins. The salad is also very versatile, and you can easily customize it to your own liking. By following the tips above, you can make a delicious and nutritious quinoa salad that you will enjoy.
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