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Quinoa with Balsamic Roasted Mushrooms

Serves 6
Time 45 min
Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, at room temperature or cold, as a side dish or the main event.
Ingredients
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 pear peeled, cored and cut into chunks
  • 1 garlic clove halved
  • 2 pounds portobello mushrooms stemmed and gills scraped out
  • 1 cup red or white quinoa
  • 3 cups tightly packed fresh spinach chopped
  • 4 green onions thinly sliced
  • 1/2 cup slivered almonds toasted
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method

Preheat the 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, to make the dressing. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium pot, 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 dressing in a large, wide serving bowl. Toss to coat, and  serve with remaining dressing on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 pear peeled, cored and cut into chunks
  • 1 garlic clove halved
  • 2 pounds portobello mushrooms stemmed and gills scraped out
  • 1 cup red or white quinoa
  • 3 cups tightly packed fresh spinach chopped
  • 4 green onions thinly sliced
  • 1/2 cup slivered almonds toasted
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper