This delightful dish isn’t quite kid-friendly enough for The Six O’Clock Scramble newsletter but it makes a wonderful side dish for a grown-up party or a main course for lunch.
Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms
Prep + Cook = 30 minutes
4 servings
I’m always looking for creative new preparations for quinoa, which is a phenomenally healthy whole grain. This has loads of texture and flavor and is a filling main or side dish. Serve it with diced cantaloupe and whole grain bread.
½ cup balsamic vinegar, divided
¼ cup olive oil, divided
2 portobello mushroom caps, stems and gills removed, and cut into quarters
½ red onion, cut into 3 thick slices
8 oz. cherry tomatoes
1 ½ cups quinoa
½ tsp. salt + additional for serving
1/8 tsp. black pepper, for serving
6 – 9 oz. baby spinach
¼ cup fresh flat leaf parsley, chopped
¼ - ½ cup feta or shredded Parmesan cheese, to taste
Preheat the broiler, setting the rack about 4 inches from the heating element. In a measuring cup, whisk together the oil and vinegar. In a large serving bowl, toss the mushrooms and onions gently with the oil and vinegar mixture, reserving 1/8 cup of the dressing. Transfer the mushrooms and onions to a large rimmed baking sheet. Broil them for 15 minutes, flipping them once. After about 10 minutes, add the tomatoes to the baking sheet with the other vegetables and continue broiling them until the tomatoes are softened and the onions and mushrooms are nicely browned.
Meanwhile, in a saucepan, combine the quinoa, 3 cups water and the salt. Bring it to a boil, reduce the heat to medium-low, cover and simmer until the liquid is absorbed, about 15 minutes.
Put the spinach and parsley in the large serving bowl that you used to toss the mushrooms and onions. When the vegetables and quinoa are done, pour them right on top of the spinach, and toss it to wilt the spinach. Stir in the reserved oil and vinegar, season it with salt and black pepper, if desired, and top it with the Parmesan cheese. Serve it immediately.