Whole Foods’ Quinoa With Balsamic Roasted Mushrooms

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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

Ingredients:

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

Method:

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)

4 Comments

  1. Posted November 15, 2010 at 8:02 am | Permalink

    This is perfect! I was looking for something to make tonight, and I actually have all of these ingredients in my fridge/cabinets.

  2. Posted November 15, 2010 at 1:56 pm | Permalink

    This looks delicious! Ever since I started using quinoa, I have found it just so versatile.
    I wanted to stop by and say hi! We chatted with Corinne and Kristen at FNCE. I love reading other RD’s blogs!

  3. Janel
    Posted November 15, 2010 at 2:07 pm | Permalink

    Hi there! I had no idea when I was talking to you that you’re the swanky dietitian. Of course I’ve read your blog and tweets. Thanks for stopping by and so great to meet you! Let me know if you try this recipe. It was a winner!

  4. Posted November 18, 2010 at 6:12 am | Permalink

    I too love the ingredients for this. you can never have too much quinoa as far as I am concerned.

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