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! 
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 red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 16 oz. crimini mushrooms, sliced 1/3 inch thick
- 1.5 cups quinoa
- 5 oz. fresh baby spinach
- 5 oz. golden grape tomatoes, halved
- 5 oz. 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
