This is almost a classic spinach and mushroom salad, but it’s bulked up
by the quinoa, which goes very well with the mix and is nicely
complemented by the walnuts.
3/4 cup quinoa
1 1/4 cups water
Salt to taste
1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
6 white or cremini mushrooms, sliced
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
1 ounce feta cheese, crumbled (1/4 cup, optional)
For the dressing:
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk
Freshly ground pepper
1. Place the quinoa in a strainer and rinse several
times with cold water. Place in a medium saucepan with 1 1/4 cups water
and salt to taste. Bring to a boil, cover and simmer 15 minutes, until
the grains display a threadlike spiral and the water is absorbed. Remove
from the heat, remove the lid and place a dish towel over the pan, then
return the lid to the pan and let sit for 10 minutes or longer
undisturbed. Transfer to a salad bowl and fluff with forks. Allow to
cool.
2. Add the spinach, mushrooms, walnuts, parsley and
optional cheese to the bowl. Whisk together the dressing ingredients and
toss with the salad just before serving.
Yield: 6 servings.
Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.
Nutritional information per serving (6 servings): 166
calories; 9 grams fat; 1 gram saturated fat; 3 grams polyunsaturated
fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 17 grams
carbohydrates; 3 grams dietary fiber; 66 milligrams sodium (does not
include salt to taste); 6 grams protein.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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