1/2 cup red-wine vinegar
1/3 cup olive oil
1/2 tsp salt
1/4 tsp ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 tsp salt
3 cups water
1 pound baby spinach
6 ounces feta cheese, crumbled
Preheat broiler and move oven rack to 4 inches below broiler. Line a jelly roll pan or rimmed cookie sheet with foil, nonstick foil if you have it.
Combine the vinegar, oil, 1/2 teaspoon salt, and pepper in a small bowl. Combine half of the dressing mixture with the shitake mushrooms and reserve the rest of the dressing.
Spread mushrooms over pan and place under broiler. Broil until the mushrooms are tender and most of the liquid has evaporated. Toss the mixture occasionally for even cooking.
Meanwhile, combine water, quinoa, 1 teaspoon of salt in a medium saucepan and bring to a boil. Cover and reduce heat to medium heat and cook until quinoa is done and all liquid is absorbed, about 15 to 20 minutes.
To serve:
Place fresh spinach in a large bowl. Add the hot shiitake mushrooms, hot quinoa, and the remaining dressing. Toss well – the heat from the hot foods will wilt the spinach perfectly.
Serves 4-6
