Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, at room temperature or cold, as a side dish or the main event.
Special Diets:
Ingredients
Method
Preheat the oven to 475°F.
Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing.
Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing.
Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes.
Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa.
In a medium pot, bring 1 3/4 cups water to a boil.
Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes.
Remove pot from heat and set aside, covered, 10 minutes more.
Uncover and fluff quinoa with a fork.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl.
Toss to coat, and serve with remaining dressing on the side.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.