Best 3 Quinoa Spinach Shiitake Salad Recipes
Are you seeking a delectable and nutritious salad that seamlessly blends flavors and textures? Look no further than our comprehensive article on crafting the perfect quinoa spinach shiitake salad. Whether you're a culinary enthusiast yearning for new culinary adventures or a health-conscious individual seeking a balanced meal, this article will guide you through the creation of an exquisite salad that caters to your palate and dietary needs. Featuring an enticing combination of nutty quinoa, vibrant spinach, earthy shiitake mushrooms, and a delightful array of other ingredients, this salad promises to tantalize your taste buds and leave you feeling satisfied and revitalized.
Here are our top 3 tried and tested recipes!
WARM QUINOA, SPINACH, AND SHIITAKE SALAD
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- 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.
- 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.
- 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.
WARM QUINOA, SPINACH, AND SHIITAKE SALAD
Steps:
- Heat the broiler; set a rack 4 inches from the heat. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
- Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
- Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta, and serve immediately.
- cleaning shiitakes
- Do not soak shiitakes in water, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.
QUINOA SPINACH & SHIITAKE SALAD
Steps:
- In saucepan, bring chicken broth to a boil. Stir in quinoa and contents of seasoning pouch. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. In large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened. Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden. Add vinegar; cook, stirring to bring up browned bits, for 1 minute. Stir in spinach; cook, stirring, for 2 minutes or just until wilted. Stir in salt and pepper. Remove from heat. In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta. More recipe ideas are available online at pc.ca. www.newscanada.com
Tips:
- Use fresh ingredients: Fresh spinach, shiitake mushrooms, and quinoa will give your salad the best flavor and texture.
- Cook the quinoa properly: Quinoa should be cooked in a ratio of 1 cup quinoa to 2 cups water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and all the water has been absorbed.
- Marinate the shiitake mushrooms: Marinating the mushrooms in a mixture of soy sauce, rice vinegar, and sesame oil will add flavor and depth to the salad.
- Use a variety of vegetables: In addition to spinach and shiitake mushrooms, you can also add other vegetables to your salad, such as bell peppers, carrots, or snap peas.
- Don't overdress the salad: A light dressing of olive oil, lemon juice, and honey will help to enhance the flavors of the salad without overpowering them.
Conclusion:
This quinoa spinach shiitake salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The salad is also very versatile, and you can easily customize it to your own liking by adding or removing different ingredients. So next time you are looking for a quick and easy meal, give this quinoa spinach shiitake salad a try.
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