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California Love- Quinoa with Roasted Mushrooms, Spinach & Golden Grape Tomatoes

  • Author: Olivia Caminiti adapted from Martha Stewart
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Quinoa with all the essentials to round out a summer dinner.


  • 1/2 cup red wine vinegar
  • 1/3 cup olive oil
  • salt & cracked black pepper
  • 16 oz. crimini mushrooms, 1/3″ sliced
  • 1.5 cup quinoa
  • 5 oz. fresh baby spinach
  • 5 oz. golden grape tomatoes, halved
  • 5oz. crumbled feta


  1. Heat broiler on high; set rack 4″ from heat.
  2. In a small bowl whisk vinegar, oil, 1 tsp. salt, & 1/4 tsp. cracked black pepper.
  3. 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, about 20 minutes.
  4. 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.
  5. Place spinach in a large bowl; add hot mushrooms, quinoa, tomatoes, and reserved dressing. Toss to combine while slightly wilting spinach. Top with crumbled feta, and serve immediately.
  6. Enjoy & repeat!
  • Prep Time: 30 mins
  • Cook Time: 40 mins
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