Salad with quinoa, spinach and mushrooms

Heat the oven. In a small bowl, whisk together the vinegar, oil, 1 teaspoon of salt and 1/4 h Ingredients:

• Red wine vinegar - 1/2 cup
• olive oil - 1/3 cup
• Salt and ground pepper - - To taste
• fresh shiitake mushrooms - 900 Grams
• Quinoa - 1 1/2 Cups
• spinach - 450 Grams
• feta cheese - 240 Grams

Instructions

Heat the oven. In a small bowl, whisk together the vinegar, butter, 1 teaspoon of salt and 1/4 teaspoon of pepper. On a large baking sheet, mix the mushrooms with half the whole sauce, bake, stirring occasionally until most of the liquid evaporates and the mushrooms become soft, from 20 to 25 minutes. Meanwhile in a small saucepan combine the quinoa, 3 cups of water and 1 1/2 teaspoons of salt. Bring to a boil, reduce the heat to medium, cover and cook until the liquid has absorbed, 15 to 20 minutes. Put the spinach in a large bowl, add hot mushrooms, quinoa and sauce. Stir, add feta cheese and serve immediately.

Servings: 4