Quinoa, Spinach and Mushroom Salad
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ¾cup quinoa
- 1¼cups water
- Salt to taste
- 1bag baby spinach, rinsed and dried, or ½ bunch spinach, stemmed, washed and dried
- 6white or cremini mushrooms, sliced
- ¼cup chopped walnuts
- 2tablespoons chopped fresh parsley
- 1ounce feta cheese, crumbled (¼ cup, optional)
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon sherry vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, puréed
- Salt to taste
- 2tablespoons extra virgin olive oil
- ⅓cup buttermilk
- Freshly ground pepper
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 7 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Step 2
Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.
Tip
- Advance preparation: You can assemble the salad up to a day ahead, but don't toss with the dressing until shortly before serving.
Private Notes
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Cooking Notes
debra
how much baby spinach? one bag is vague.
Susan Margaret
Used 1/2 cup quinoa, spinach and romaine, more mushrooms, cilantro instead of parsley; added celery. Didn't have buttermilk so used yogurt in the dressing. Served with grilled chicken. Delicious!
Sarah Wauters
Very tasty! I made it a hot dish by sauteeing the mushrooms (a 8 oz pack) - cut the baby bella mushrooms by cutting the stems, and cutting the heads in half so I had two disks from each mushroom - then sauteeing the the spinach, and toasting the almonds. Mixed about only half of the quinoa that was called for in with chops sun dried tomatoes, the mushrooms, spinach, almonds and about half of the dressing called for. Added parsley AND some fresh dill.
Basia
I agree. How big is your bag to start? Weight in grams, please.
Patti
I would not make this again. I found it boring. I made with arugula since that's what I had in my garden, and even that did not punch up the taste enough for me to want to make again.
katie carroll
I thought we had walnuts but we only have candied pecans so I put those in and they were actually delicious. I also toasted the quinoa in the skillet before cooking it. I added leftover rotisserie chicken too. Great recipe
leslie
I made the dressing without buttermilk and it was still delicious. Thank you again Martha Rose!
Lily
This was really delicious! Whole family loved it. I sauteed the mushrooms (don't like raw mushrooms) and substituted Greek yogurt and a splash of milk for buttermilk.
Aditi
I’ve added dried figs to the receipe and it went well with the overall flavor!
Susan Margaret
Used 1/2 cup quinoa, spinach and romaine, more mushrooms, cilantro instead of parsley; added celery. Didn't have buttermilk so used yogurt in the dressing. Served with grilled chicken. Delicious!
debra
how much baby spinach? one bag is vague.
Christa
"One bag" of spinach is vague indeed, especially as I tend to buy my greens in cartons.
naomi dagen bloom
Very filling as a one-dish, warm weather meal. All the parts worked. Would have preferred weight for spinach--easier to figure amount. Reduced quinoa amount to 1/2 cup. Used red wine vinegar, fewer mushrooms.
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