Quinoa Spinach and Feta Salad

The addition of quinoa and roasted mushrooms turns ordinary spinach salad into a hearty and filling meal.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup red-wine vinegar
  • 1⁄3 cup Simple Truth Organic™ Unfiltered Extra Virgin Olive Oil
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved
  • 1 box Simple Truth™ Mediterranean Quinoa
  • 1 pound Simple Truth™ Baby Spinach
  • 8 ounces feta cheese, crumbled


  • Preheat broiler with rack 4" from heat.
  • In small bowl, whisk together vinegar, oil, one teaspoon of salt and ¼ teaspoon of pepper.
  • On large, rimmed baking sheet, toss mushrooms with half of dressing (reserve remainder); broil, tossing occasionally, until most of liquid has evaporated and mushrooms are tender, about 20 to 25 minutes.
  • In small saucepan, cook quinoa according to package directions.
  • In large bowl, combine spinach, mushrooms, quinoa and reserved dressing. Toss to combine (spinach will slightly wilt) and top with feta.