Quinoa, Spinach and Mushroom Salad

Name: Quinoa, Spinach and Mushroom Salad
Total time: 35 min
Yield: 6 servings
Ingredients: 3/4 cup quinoa; 1 1/4 cups water; Salt to taste; 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried; 6 white or cremini mushrooms, sliced; 1/4 cup chopped walnuts; 2 tablespoons chopped fresh parsley; 1 ounce feta cheese, crumbled (1/4 cup, optional); 1 tablespoon freshly squeezed lemon juice; 1 tablespoon sherry vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, puréed; Salt to taste; 2 tablespoons extra virgin olive oil; 1/3 cup buttermilk; Freshly ground pepper

By Martha Rose Shulman

Total Time: 35 minutes
Rating: 5(159)
Comments: Read comments

This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.

Featured in: Recipes for Health: Quinoa Salads With Spring Vegetables

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Ingredients

Yield:6 servings

¾cup quinoa
1¼cups water
Salt to taste
1bag baby spinach, rinsed and dried, or ½ bunch spinach, stemmed, washed and dried
6white or cremini mushrooms, sliced
¼cup chopped walnuts
2tablespoons chopped fresh parsley
1ounce feta cheese, crumbled (¼ cup, optional)

For the Dressing

1tablespoon freshly squeezed lemon juice
1tablespoon sherry vinegar
1teaspoon Dijon mustard
1small garlic clove, puréed
Salt to taste
2tablespoons extra virgin olive oil
⅓cup buttermilk
Freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
Step 2
Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

Tip

Advance preparation: You can assemble the salad up to a day ahead, but don't toss with the dressing until shortly before serving.

Ratings

5 out of 5

159 user ratings

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Comments

debra7 years ago

how much baby spinach? one bag is vague.

Susan Margaret7 years ago

Used 1/2 cup quinoa, spinach and romaine, more mushrooms, cilantro instead of parsley; added celery. Didn't have buttermilk so used yogurt in the dressing. Served with grilled chicken. Delicious!

Nick2 days ago

Made as directed. I found it bland and uninteresting, Lots of ways to spice it up I guess, but what’s the point?

Sarah Wauters11 months ago

Very tasty! I made it a hot dish by sauteeing the mushrooms (a 8 oz pack) - cut the baby bella mushrooms by cutting the stems, and cutting the heads in half so I had two disks from each mushroom - then sauteeing the the spinach, and toasting the almonds. Mixed about only half of the quinoa that was called for in with chops sun dried tomatoes, the mushrooms, spinach, almonds and about half of the dressing called for. Added parsley AND some fresh dill.

Basia3 years ago

I agree. How big is your bag to start? Weight in grams, please.

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