This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.

Ingredients

  • ¾ cup quinoa
  • 1 ¼ cups water
  • Salt to taste
  • 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
  • 6 white or cremini mushrooms, sliced
  • ¼ cup chopped walnuts
  • 2 tablespoons chopped fresh parsley
  • 1 ounce feta cheese, crumbled (1/4 cup, optional)

For the dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, puréed
  • Salt to taste
  • 2 tablespoons extra virgin olive oil
  • cup buttermilk
  • Freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      176 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 4 milligrams cholesterol; 96 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 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.
  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.
  • Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.

35 minutes

Dining and Cooking