Warm Quinoa, Spinach, and Shiitake Salad

1. 1

   Heat the broiler; set a rack 4 inches from the heat.

2. 2

   In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   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.

4. 4

   Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt.

5. 5

   Bring to a boil; reduce the heat to medium.

6. 6

   Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.

7. 7

   Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing.

8. 8

   Toss to combine (the spinach will wilt slightly).

9. 9

   Top with the crumbled feta, and serve immediately.

10. 10

    Do not soak shiitakes in water, because they will become spongy.

11. 11

    Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

* Per serving · 4 servings · Values may vary.

No additional tips available.