Quinoa with Balsamic Roasted Mushrooms


  • 1 garlic clove, halved
  • 2 pounds portobello mushrooms, stemmed and gills scraped out
  • 1 cup red or white quinoa
  • 3 cups tightly packed fresh spinach, chopped
  • ½ teaspoon freshly ground black pepper
  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • + 4 more ingredients
    • 1 pear, peeled, cored and cut into chunks
    • 4 green onions, thinly sliced
    • ½ cup slivered almonds, toasted
    • 1/8 teaspoon sea salt

Preheat 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 ba...

View full recipe at SpringPad


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