Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

　　

Ingredients

serves 4

　　1/2 cup red-wine vinegar

　　2/3 cup olive oil

　　Coarse salt and fresh ground pepper

　　2 pounds fresh shiitake mushrooms, stems removed, caps halved

　　1 1/2 cups quinoa

　　1 pound baby spinach

　　1 1/2 cups crumbled feta cheese (8 ounces)

　　

Step 1

Heat the broiler; set a rack 4 inches from the heat. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 2

On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.

　　

Step 3

Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.

　　

Step 4

Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta, and serve immediately.

　　

cleaning shiitakes

Step 5

Do not soak shiitakes in water, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.