Quinoa with Roasted Mushrooms

music: “Snow Day” by Matt Pond PA

It really is interesting to try to use up different local vegetables. In this case I had a bunch of tatsoi, which is very similar to spinach.  This recipe has an awesome flavor due to the dijon mustard and the pear balsamic dressing.

Adapted from Whole Foods

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.


1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove, halved
2 pounds shitake mushrooms, stemmed and gills scraped out (cremini work well also)
1 cup red quinoa
3 cups tightly packed tatsoi, chopped (substitute spinach for the tatsoi)
4 scallions, thinly sliced
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 475°F.

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.

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.

Combine mushrooms, quinoa, spinach, green onions, 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.


2 responses to “Quinoa with Roasted Mushrooms

  1. This dish looks excellent! I love coming up with different ways to incorporate quinoa in dishes!

    Thanks for stopping by my blog! I love finding great new blogs to read.

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