Quinoa impressed me when first hearing about it’s nutritious ways. The tale of its super-natural power being a grain with a high amount of protein was to later be proven to me by the satisfaction I felt after eating it. What a vegetarian’s dream! Though I am no longer a vegetarian, I am still a girl that can appreciate a tasty hidden source of protein.
This quinoa salad can serve as a side dish to your next batch of grilled prawns or as a all-purpose lunch. The addition of roasted mushrooms provides meaty flavor and texture, spinach gives a dose of greens, feta holds the quinoa all around each crumble for some creaminess, and the tomatoes add that golden summer burst of sweet juice. Lastly is the simple dressing that does its sole job perfectly, highlights and marries each and every ingredient including the nutty flavor of the quinoa. As the directions say, enjoy & repeat!
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California Love- Quinoa with Roasted Mushrooms, Spinach & Golden Grape Tomatoes
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
A vibrant quinoa salad featuring roasted mushrooms, fresh spinach, and golden grape tomatoes, all tied together with a simple vinaigrette.
Ingredients
- 1/2 cup (120 ml) red wine vinegar
- 1/3 cup (80 ml) olive oil
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 16 oz. (455 g) crimini mushrooms, sliced 1/3 inch thick
- 1 1/2 cups (360 ml) quinoa
- 5 oz. (140 g) fresh baby spinach
- 5 oz. (140 g) golden grape tomatoes, halved
- 5 oz. (140 g) crumbled feta cheese
Instructions
- Preheat the broiler on high and position the oven rack 4 inches from the heat source.
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, and cracked black pepper to make the dressing.
- On a large rimmed broiler-proof baking sheet, toss the sliced crimini mushrooms with half of the dressing. Spread them out in a single layer.
- Broil the mushrooms for about 10 minutes, stirring once halfway through, until they are tender and golden brown.
- Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 3 cups of water and a pinch of salt. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer the quinoa for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, roasted mushrooms, fresh baby spinach, halved golden grape tomatoes, and crumbled feta cheese.
- Drizzle the remaining dressing over the salad and toss gently to combine, ensuring the dressing coats all ingredients evenly.
- Serve immediately as a side dish or a light main course. Enjoy and repeat!
Notes
- This quinoa salad pairs well with grilled prawns for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute crumbled goat cheese for feta if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 480
- Fat: 14
- Carbohydrates: 42
- Fiber: 6
- Protein: 12
- Cholesterol: 25
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Frequently Asked Questions
Why use the broiler for the mushrooms rather than roasting them at a lower temperature?
The article describes the roasted crimini mushrooms as providing “meaty flavor and texture” to the salad. Broiling at high heat with the rack 4 inches from the element drives off moisture quickly and creates golden browning in about 10 minutes — a longer roast at moderate heat would steam them instead, leaving them softer and less substantial.
Why is the dressing split between the mushrooms and the final salad?
The instructions use half the red-wine-vinegar-and-olive-oil dressing to toss the mushrooms before broiling, and reserve the other half to dress the assembled salad. Coating the mushrooms first seasons them as they roast; the second drizzle over the finished salad ensures every component — quinoa, spinach, tomatoes, and feta — is evenly coated without the mushrooms absorbing all the acidity.
Can I substitute the feta cheese?
Yes — the notes say crumbled goat cheese works as a direct swap for the 5 oz of feta. The article describes feta as holding the quinoa “all around each crumble for some creaminess,” so a similarly crumbly, tangy fresh cheese is the right style.
