Ingredients:

  • 1/2 cup red-wine vinegar
  • 1/3 cup olive oil
  • Coarse salt and ground pepper
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved
  • 1 1/2 cups quinoa
  • 1 pound baby spinach
  • 8 ounces feta cheese, crumbled

Instructions:

  1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  2. 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.
  3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt.
  4. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
  5. Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing.
  6. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Cook’s Notes:

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.

Source: marthastewart.com