Thursday, 07 January 2016 15:35

Mushroom Quinoa Spinach Salad

 

Serves 8

2 Tbsp. unsalted butter

3 cloves garlic, minced

3 cups mixed fresh mushrooms (shitake, cremini, chanterelles, morels, etc.)

2 cups cooked quinoa, cooled

2 cups fresh spinach

1/4 tsp. crushed red pepper flakes

Salt and pepper, to taste

1 1/2 cups cherry or grape tomatoes, halved

12 pitted kalamata olives, halved

1/4 cup parsley, chopped

 

In a large sauté pan, melt butter. Add garlic and mushrooms, red pepper flakes, salt, and pepper and cook until most of the moisture from the mushrooms is removed. Allow to cool. Toss with quinoa, tomatoes and olives.  Toss with half the dressing and place on a bed of dressed spinach.

 

 

Dressing:

1/4 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 ½ tablespoon Dijon mustard

2 teaspoons granulated sugar

1/2 teaspoon fresh oregano

Salt and pepper to taste

 

In a large serving bowl, combine olive oil, vinegar, mustard, sugar, oregano, salt, and pepper. Whisk together. Divide dressing in half and toss half with quinoa mixture and half with spinach. 

Read 1052 times Last modified on Friday, 08 January 2016 06:12