Adapted from Whole Foods Market recipe database. Quinoa with Balsamic Roasted Mushrooms. Downloaded from the web 12/29/2010.
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 small pear, peeled and cored (cut into chunks)
1 halved garlic clove
2 pounds of portobello mushrooms. Remove stem and take off the gills.
1 cup red (or white) quinoa
3 cups tightly packed spinach (chopped)
4 scallions, sliced
1/2 cup slivered toasted almonds
1/8 tsp salt
1/2 tsp black pepper
Preheat the over to 475 F.
Pear-Balsamic Dressing: Use a blender to mix the vinegar, mustard, pear and garlic until smooth — also include 1/3 cup water.
Cut the mushrooms into chunks and combine them in a large mixing bowl with 1/4 cup of the pear balsamic dressing mixture. Spread mushrooms in a single layer on a backing sheet and roast them until they are tender (stir occasionally) for 20-30 minutes. Remove from oven and let them cool.
Prepare the quinoa in a medium pan by bringing 1 3/4 cups water to a boil. Stir in the quinoa, cover, and reduce heat to low. Simmer this for about 15 minutes. Turn off the heat and set aside – keep covered – for 10 minutes more. Uncover and fluff the grain with a fork.
Use a large serving bowl to combine the roasted mushrooms, spinach, scallions, and quinoa. Add about 1/2 cup more of the Balsamic Pear Dressing and salt/pepper to taste. Mix well.
Makes about 6 servings.
Weight Watcher Points = 7