Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, room temperature or cold, as a side dish or the main event.
Ingredients :
1/4 cup Balsamic Vinegar
2 teaspoons Dijon Mustard
1 small Pear, peeled, cored and cut into chunks
1 Sarlic Clove, halved
2 pounds Portobello Mushrooms, stemmed and gills scraped out
1 cup red or white Quinoa
3 cups tightly packed Spinach, chopped
4 Green Onions, thinly sliced
1/2 cup Slivered Almonds, toasted
1/8 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
Method :
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. 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.
3. 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.
3. 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.
Nutrition
Per Serving :
280 calories (60 from fat),
7g total fat,
0g saturated fat,
0mg cholesterol,
120mg sodium,
43g total carbohydrate (7g dietary fiber, 9g sugar),
12g protein
Source : Fat Free Vegan
