Quinoa with Balsamic Roasted Mushrooms

 

 

Ingredients

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove, halved
1 cup red or white quinoa
2 pounds portobello mushrooms, stemmed and gills scraped out
3 cups tightly packed spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

 

Method

Preheat oven to 475°F.

Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium saucepot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.

Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.