Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.