05 Jan 2011 Quinoa with Balsamic Roasted Mushrooms

Adapted from Whole Foods Market recipe database. Quinoa with Balsamic Roasted Mushrooms. Downloaded from the web 12/29/2010.

1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 small pear, peeled and cored (cut into chunks)
1 halved garlic clove
2 pounds of portobello mushrooms. Remove stem and take off the gills.
1 cup red (or white) quinoa
3 cups tightly packed spinach (chopped)
4 scallions, sliced
1/2 cup slivered toasted almonds
1/8 tsp salt
1/2 tsp black pepper


Preheat the over to 475 F.

Quinoa with Balsamic Roasted Mushrooms

Copyright © 2011. Adrien Bisson.

Pear-Balsamic Dressing: Use a blender to mix the vinegar, mustard, pear and garlic until smooth — also include 1/3 cup water.

Cut the mushrooms into chunks and combine them in a large mixing bowl with 1/4 cup of the pear balsamic dressing mixture. Spread mushrooms in a single layer on a backing sheet and roast them until they are tender (stir occasionally) for 20-30 minutes. Remove from oven and let them cool.

Prepare the quinoa in a medium pan by bringing 1 3/4 cups water to a boil. Stir in the quinoa, cover, and reduce heat to low. Simmer this for about 15 minutes. Turn off the heat and set aside – keep covered – for 10 minutes more. Uncover and fluff the grain with a fork.

Use a large serving bowl to combine the roasted mushrooms, spinach, scallions, and quinoa. Add about 1/2 cup more of the Balsamic Pear Dressing and salt/pepper to taste. Mix well.

Makes about 6 servings.

Weight Watcher Points = 7

About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

One response to “05 Jan 2011 Quinoa with Balsamic Roasted Mushrooms

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