Spinach and Mushroom Salad with Quinoa

Yield: 3 as a main dish

This is almost a classic spinach and mushroom salad, but it has the quinoa in addition

Ingredients

• 150 grams quinoa
• 300 grams water
• salt to taste
• 100 grams, 1 bag, baby spinach, rinsed and dried
• 100 grams brown button mushrooms, sliced
• 30 grams walnuts, chopped
• 2 tablespoons parsley, chopped
• 50 grams feta cheese, crumbled

DRESSING

• 1 tablesp. lemon juice, freshly squeezed
• 1 tablesp. sherry vinegar
• 1 teasp. Dijon mustard
• 1 small clove garlic, puréed on a garlic card *
• salt to taste
• 2 tablesp. rrape seed oil
• 80 grams buttermilk
• pepper, freshly ground

Method

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 300 ml water and salt to taste. Bring to a boil, cover and simmer 15 – 20 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 cheese to the bowl. For the dressing whisk together dressing ingredients and toss with the salad just before serving.

total time: 35 minutes
preparation time: 15 minutes
cooking/baking time: 15 – 20 minutes