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
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.
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!
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