The Scramble

  • plan
  • cook
  • eat
  • recipes
  • About
    • about the scramble
    • about jessica
    • meet the team
    • work with us
  • store
  • blog
  • contact

Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms

April 1, 2019 By Jessica Braider Leave a Comment

1 Apr
Votes: 0
Rating: 0
You:
Rate this recipe!
Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms
Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms
This delightful dish isn’t quite kid-friendly enough for The Scramble newsletter but it makes a wonderful side dish for a grown-up party or a main course for lunch.
Print Recipe
Dish Type Main Dish, Side Dish
Meal Type 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Lunch
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Summer
Cook Time 30 minutes
Servings
servings
Ingredients
  • ½ cup balsamic vinegar divided
  • ¼ cup olive oil divided
  • 2 portobello mushroom caps stems and gills removed, and cut into quarters
  • ½ red onion cut into 3 thick slices
  • 8 oz. cherry tomatoes
  • 1½ cups quinoa
  • ½ tsp. salt plus additional for serving
  • 1/8 tsp. black pepper for serving
  • 6 - 9 oz. baby spinach
  • ¼ cup fresh flat leaf parsley chopped
  • ¼ – ½ cup feta or shredded Parmesan cheese to taste
Dish Type Main Dish, Side Dish
Meal Type 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Lunch
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Summer
Cook Time 30 minutes
Servings
servings
Ingredients
  • ½ cup balsamic vinegar divided
  • ¼ cup olive oil divided
  • 2 portobello mushroom caps stems and gills removed, and cut into quarters
  • ½ red onion cut into 3 thick slices
  • 8 oz. cherry tomatoes
  • 1½ cups quinoa
  • ½ tsp. salt plus additional for serving
  • 1/8 tsp. black pepper for serving
  • 6 - 9 oz. baby spinach
  • ¼ cup fresh flat leaf parsley chopped
  • ¼ – ½ cup feta or shredded Parmesan cheese to taste
Print Recipe
Instructions
  1. Preheat the broiler, setting the rack about 4 inches from the heating element.
  2. In a measuring cup, whisk together the oil and vinegar.
  3. In a large serving bowl, toss the mushrooms and onions gently with the oil and vinegar mixture, reserving 1/8 cup of the dressing.
  4. Transfer the mushrooms and onions to a large rimmed baking sheet. Broil them for 15 minutes, flipping them once.
  5. After about 10 minutes, add the tomatoes to the baking sheet with the other vegetables and continue broiling them until the tomatoes are softened and the onions and mushrooms are nicely browned.
  6. Meanwhile, in a saucepan, combine the quinoa, 3 cups water and the salt. Bring it to a boil, reduce the heat to medium-low, cover and simmer until the liquid is absorbed, about 15 minutes.
  7. Put the spinach and parsley in the large serving bowl that you used to toss the mushrooms and onions.
  8. When the vegetables and quinoa are done, pour them right on top of the spinach, and toss it to wilt the spinach.
  9. Stir in the reserved oil and vinegar, season it with salt and black pepper, if desired, and top it with the Parmesan cheese. Serve it immediately.
Recipe Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Dinner, Fall, Gluten-Free, Kosher, lunch, Make-Ahead, Nut-Free, Quick and Easy, Salads, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Fall In Love With Food

We believe that food should be savored, enjoyed, and shared, rather than restricted, avoided, or argued over. Our goal: to help you fall in love with food again. Read More…

CATEGORIES

The Scramble

  • Mission
  • Let’s Plan
  • Let’s Cook
  • Let’s Eat

Let’s Keep in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Partners

  • Media
  • Work with Us

Food is one of the most powerful tools for building connections. At The Scramble we believe food should be savored, enjoyed, and shared, rather than restricted, avoided, or argued over. We provide solutions to your mealtime challenges by showing you how simple planning, cooking, and eating can be.

Copyright © 2021 · The Six O'Clock Scramble, LLC. · PO Box 8523, Silver Spring, MD 20907 · T: 301-893-4086 · Privacy Policy

As an Amazon Affiliate, we earn from qualifying purchases.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
EXPLORE
  • Plan
  • Cook
  • Eat
  • About
    • About The Scramble
    • About Jessica
    • Meet the Team
  • Recipes
  • Store
  • Blog
  • Contact
  • Login