Recipe Box

Quinoa, Spinach and Shiitake Salad

Quinoa, Spinach and Shiitake Salad

This salad is great for lunch or dinner. The spinach and mushrooms are just a few of the flavorful vegetables that make this salad a great choice.

Canyon Ranch


  • 1 quart water
  • 1/2 cup quinoa
  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 tablespoons red wine vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • Pinch pepper
  • 4 cups packed spinach leaves
  • 4 ounces feta cheese (1 cup crumbled)
  • 1 cup whole-wheat croutons
  • Canola oil spray


  • Preheat oven to 350
  • Spray a large baking sheet with canola oil
  • In a large bowl, whisk together first amounts of red wine vinegar, olive oil, water, salt and pepper until combined
  • Add sliced mushrooms and toss to coat
  • Spread sliced mushrooms on baking sheet and roast for 15 minutes - Remove from oven and set aside
  • Bring 1 quart of water a boil. Add quinoa and boil for 15 minutes or until tender - Drain
  • In a small bowl, whisk together second amounts of vinegar, olive oil, salt and pepper until well combined
  • Place spinach in a large salad bowl and add mushrooms, quinoa and dressing
  • Toss to combine all ingredients, taking care not to bruise spinach
  • Top with crumbled feta and whole-wheat croutons, serve 2 cups

Nutritional Analysis (per serving)

Makes 4 servings, each containing approximately:

  • 275 calories
  • 32g carbohydrate
  • 12g fat
  • 25mg cholesterol
  • 10gm protein
  • 715mg sodium
  • 4gm fiber

Share this recipe