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Quinoa with Balsamic Roasted Mushrooms
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pear, peeled, cored and cut into chunks
1 garlic clove, halved
2 pounds portobello mushrooms, stemmed and gills scraped out
1 cup NOW Organic Quinoa Grain*
3 cups tightly packed fresh spinach, chopped
4 green onions, thinly sliced
1/2 cup NOW Almonds*, chopped
1/8 teaspoon sea salt (Himalayan)
  1. Preheat oven to 475°F.
  2. 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.
  3. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing.
  4. Spread mushrooms in a single layer on a rimmed baking sheet.
  5. Roast until tender, stirring occasionally; 20 to 30 minutes.
  6. Remove from the oven and let cool slightly.
  7. While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil.
  8. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes.
  9. Remove pot from heat and set aside, covered, 10 minutes more, then uncover and fluff quinoa with a fork.
  10. Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl.
  11. Stir to mix well.
  12. Serve with remaining dressing on the side.

Per serving:
280 calories (60 from fat)
7 g total fat
0 g saturated fat
0 mg cholesterol
120 mg sodium
43 g total carbohydrate (7 g dietary fiber, 9 g sugar)
12 g protein

*NOW items found at your local health food store