Quinoa, Spinach and Mushroom Salad

By Martha Rose Shulman

Published June 12, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(168)
Comments
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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.

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Ingredients

Yield:6 servings

  • ¾ cup quinoa

  • 1 ¼ cups water

  • Salt to taste

  • 1 bag baby spinach, rinsed and dried, or ½ 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 (¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 5 milligrams cholesterol; 184 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 371 milligrams sodium; 7 grams protein; 1 gram sugar

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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Preparation

  1. Step 1

    Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 ¼ 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. 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.

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Ratings

5 out of 5
168 user ratings
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Comments

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!

Juls

Tasty recipe, didn't have buttermilk so subbed what I had on hand, NF Greek yogurt. Added the feta. We enjoyed the salad very much but felt it was begging for a little sweetness in the form of fruit or candied nuts. Still, so healthy, light & satisfying!

Nick

Made as directed. I found it bland and uninteresting, Lots of ways to spice it up I guess, but what’s the point?

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.

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