Warm Quinoa, Spinach, and Shiitake Salad
This salad rocks my world. After I first made it last Thursday, I couldn’t stop thinking about it and had to make a special trip back to the store for some more shiitakes so that I could have it again ASAP. First of all, I don’t think this salad could be more healthy if it tried. It’s like a nutritionist’s dream. Secondly, I’d never had quinoa before. It’s my new favorite grain! It reminds me of couscous, but with a more complex and interesting texture. Lastly, the combination of all these ingredients, warmed to perfection, made this a new staple in my diet.
The second time I made this salad, I didn’t have any more red-wine vinegar left so I used balsamic. Once you get the basic concept for this dish, it’s easy to vary it by type of mushroom, marinade, etc. The instructions ask you to put the mushrooms very close to the top of the boiler, but when I did that it caused the mixture to smoke. So the second time I made it, I moved the pan down a bit and it worked out fine.
Warm Quinoa, Spinach, and Shiitake Salad
from Everyday Food Magazine
Serves 4
1/2 cup red-wine vinegar
1/3 cup olive oil
coarse salt and ground pepper
2 lbs. fresh shiitake mushrooms, stems removed and caps halved
1 1/2 cups quinoa
1 lb. baby spinach
8 oz. feta cheese
- Heat broiler. Set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 t salt, and 1/4 t pepper.
- On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occassionally, until most of the liquid has evaporated and mushrooms are tender.
- Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 t 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.
Notes:
- I coarsely chopped the spinach leaves because that’s how I like my salads.
- I added minced garlic to the dressing.
- I didn’t use the full amount of olive oil and I didn’t miss it.
Looks good! And thumbs up for spelling shiitake correctly! I’ve seen it with just one “i” a couple of times recently (Trader Joe’s sign and a casual menu). It just changes the whole word for me.
Comment by Scott — December 5, 2005 @ 2:57 pm
hey, beth! it’s lydia. hello, everyone else, i am beth’s sister-in-law who made the lime soup yucatan a while back and who hosted the backcountry thanksgiving on my “farm”. this is my first comment, and now that i’ve made the first step you might see me on here lots. yay for quinoa!!! i have been having it most mornings for breakfast. it is an ancient grain from the andes that is high in protein (i believe highest out of any grain and it may be a complete protein to boot) and cooks in 15 mins! what else could you ask for in a whole grain? i just add some fat (olive oil or butter), garlic, parsley, salt and pepper, and maybe a squeeze of lemon, drop a couple of overeasy eggs from our hens, and bam! i am good until lunch. i frickin’ love quinoa!!!
Comment by lydia — December 6, 2005 @ 8:59 am
Love your blog, and love the looks of this salad. I have recently discovered quinoa as well, and have been stumped with ways to use it. I must get to the store ASAP for shiitakes and feta. Thanks for sharing!
Comment by Erika — December 6, 2005 @ 1:29 pm
I love quinoa!! I make it all the time, or I get it at Swingers diner. I like to make it with onion, garlic, zuchini and mushrooms (fry it all up) and just mixed it in with the quinoa. It’s totally good. Whole Foods also has yummy quinoa cakes in the deli section.
Comment by Amy — December 9, 2005 @ 8:35 pm
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