Spinach Salad with Shiitake & Quinoa

Yields: 4 servings       Prep: 50 min

Ingredients

• 1/2 cup red wine vinegar
• 1 1/2 cup quinoa
• 8 ounces crumbled feta cheese
• 2 pounds fresh shiitake mushrooms, stems removed and caps cut in half
• 1/3 cup olive oil
• 1 pound baby spinach
• Coarse salt and ground pepper

Directions

1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.


2. 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.


3. 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.


4. 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.