Quinoa with Spinach, Goat Cheese, and Sauteed Shiitakes

1. 1

   Toast the quinoa in a large saucepan over medium heat, stirring frequently, until golden brown, about 5 minutes.

2. 2

   Stir in 1 1/2 cups water and a pinch of salt and bring to a boil.

3. 3

   Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.

4. 4

   Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat.

5. 5

   Add the mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 8 minutes.

6. 6

   Spoon the warm quinoa and mushrooms over the spinach on a serving platter, then drizzle with the vinegar and remaining 2 tablespoons oil.

7. 7

   Season with salt and pepper and top with the goat cheese.

* Per serving · 4 servings · Values may vary.