Whole Foods’ Quinoa With Balsamic Roasted Mushrooms
While googling away for recipes the other day, I came across a few from Whole Foods that were enticing. This vegan, gluten free dish with mushrooms and quinoa caught my eye. When I read further and saw the ingredient list also included a pear, almonds, and spinach, I was sold. What delicious ingredients!
We enjoyed this as our main entree and Funk gave it two forks up. I love the balsamic sauce with the pear that just slightly sweetens up the dish. We nearly finished all six servings between the two of us.
Recipe from Whole Foods
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove, halved (whoopsie – forgot this)
2 pounds portobello mushrooms, stemmed and gills scraped out (I used 1 pack of baby portobello mushrooms but would probably double the mushrooms next time)
1 cup red or white quinoa
3 cups tightly packed spinach, chopped
4 green onions, thinly sliced (I used 1 yellow onion, diced, and roasted it with the mushrooms)
1/2 cup slivered almonds, toasted
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
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. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms 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 pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side. (I added all of the dressing to the dish)