Quinoa, Spinach and Shiitake Salad

Canyon Ranch • http://www.canyonranch.com/

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.

Ingredients

• 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

Preparation

1. Preheat oven to 350
2. Spray a large baking sheet with canola oil
3. In a large bowl, whisk together first amounts of red wine vinegar, olive oil, water, salt and pepper until combined
4. Add sliced mushrooms and toss to coat
5. Spread sliced mushrooms on baking sheet and roast for 15 minutes - Remove from oven and set aside
6. Bring 1 quart of water a boil. Add quinoa and boil for 15 minutes or until tender - Drain
7. In a small bowl, whisk together second amounts of vinegar, olive oil, salt and pepper until well combined
8. Place spinach in a large salad bowl and add mushrooms, quinoa and dressing
9. Toss to combine all ingredients, taking care not to bruise spinach
10. 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