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.
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Amanda Adkins
[email protected]Overall, I really enjoyed this salad. It's healthy, delicious, and easy to make. I'll definitely be adding it to my regular meal rotation.
Niruprem Love
[email protected]This salad is a bit pricey to make, especially if you use organic ingredients. But it's worth it for a special occasion or a healthy treat.
Shahed stumble
[email protected]I'm not sure what went wrong, but my salad turned out really watery. I think I might have added too much dressing. Next time I'll be more careful to measure the ingredients correctly.
Jorge Rodriguez
[email protected]This salad is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a hit with my family. I love that I can customize it to fit our dietary needs and preferences.
Rupesh Gupta
[email protected]This salad is so versatile! I've made it with different types of greens, vegetables, and proteins, and it's always delicious. It's a great way to clean out your fridge and use up leftovers.
Narh Wilsons
[email protected]I'm not a huge fan of spinach, but I really enjoyed this salad. The shiitake mushrooms and dressing really helped to balance out the flavor of the spinach.
Musa Khan
[email protected]This salad is a great base recipe. I added some roasted chickpeas and feta cheese to mine, and it was amazing! I can't wait to try it with different variations.
Majid Aziz
[email protected]The quinoa was a bit undercooked for my liking, but the rest of the salad was delicious. I'll definitely be making it again, but I'll cook the quinoa for a few extra minutes.
Jaeden Burger
[email protected]This salad is a bit bland for my taste. I would have liked a more flavorful dressing or some additional spices.
Raja Shafiq
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. I especially liked the addition of the toasted sesame seeds.
Sueann Tembo
[email protected]This salad is a great way to get your daily dose of veggies. The spinach and shiitake mushrooms are packed with nutrients, and the quinoa is a good source of protein and fiber.
Ketevan Berianidze
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner. I also appreciate that it's a great way to use up leftover quinoa.
Hikmat Jan
[email protected]This salad was an explosion of flavors! The quinoa was fluffy and nutty, the spinach was fresh and vibrant, and the shiitake mushrooms added a savory umami flavor. The dressing was perfectly balanced, not too tangy or too sweet. I'll definitely be ma