Description
A vibrant quinoa salad featuring roasted mushrooms, fresh spinach, and golden grape tomatoes, all tied together with a simple vinaigrette.
Ingredients
Units
Scale
- 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