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
- ⅓ cup buttermilk
- Freshly ground pepper
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Nutritional Information
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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
- 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.
- 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