Best 2 Warm Quinoa Spinach And Shiitake Salad Recipes

Quinoa spinach and shiitake salad is a delicious and healthy vegetarian dish that is perfect for a light lunch or dinner. The quinoa provides a nutty flavor and a hearty texture, while the spinach and shiitake mushrooms add a pop of color and a variety of nutrients. If you are looking for a warm and satisfying salad that is packed with flavor, this is the recipe for you!

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WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Warm Quinoa, Spinach, and Shiitake Salad image

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

Ingredients

1/2 cup red-wine vinegar
1/3 cup olive oil
Coarse salt and ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
8 ounces feta cheese, crumbled

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

Warm Quinoa, Spinach, and Shiitake Salad image

Categories Salad Broil Quinoa Spinach Simmer Boil

Yield serves 4

Number Of Ingredients 7

Ingredients

1/2 cup red-wine vinegar
2/3 cup olive oil
Coarse salt and fresh ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
1 1/2 cups crumbled feta cheese (8 ounces)

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.

Tips:

For a more flavorful salad, use a combination of different types of mushrooms, such as cremini, oyster, or portobello.
If you don't have shiitake mushrooms, you can use another type of mushroom, such as button mushrooms or oyster mushrooms.
To save time, you can cook the quinoa and mushrooms ahead of time and store them in the refrigerator.
If you don't have fresh spinach, you can use baby kale or arugula instead.
To make the salad more filling, add some cooked chicken, tofu, or tempeh.
For a vegan version of the salad, omit the Parmesan cheese.

Conclusion:

This warm quinoa, spinach, and shiitake salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with nutrients and can be customized to your liking. So next time you're looking for a healthy and flavorful salad, give this recipe a try!