In order to bring you the best organic produce, some ingredients may differ from those depicted.
Warm quinoa salad with spinach and shiitakes
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 730 Calories/Serving
Honeyed walnuts and dried sour cherries bring a bit of sweetness to this summer main-dish salad. Chef Justine makes sure to keep the salad’s flavors in balance with a dose of tart sherry vinegar, some salty ricotta salata, and spicy hit of cayenne.
In your bag
- ¾ cup red quinoa
- 1½ ounces dried sour cherries
- 3 ounces shiitake mushrooms
- 1 tablespoon honey
- 1½ ounces walnuts
- ¼ teaspoon cayenne (optional)
- 1 shallot
- 1 tablespoon sherry vinegar
- ¼ pound baby spinach
- 1½ ounces ricotta salata
Calories: 730, Protein: 22 g, Fiber: 14 g, Total Fat: 37 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 11.5 g, Saturated Fat: 7 g, Cholesterol: 15 mg, Sodium: 960 mg, Carbohydrates: 82 g, Added Sugar: 9 g.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
Roast the shiitakes; toast the walnuts
- Trim and discard the stems from the shiitakes.
Using a slotted spoon, transfer the walnuts to one end of a sheet pan, letting any excess liquid drain back into the bowl (reserve the liquid for the salad dressing). Spread the walnuts in an even layer.
On the other end of the sheet pan, keeping them apart from the walnuts, toss the shiitake caps with 1 tablespoon oil and as much cayenne as you like. Season with salt and pepper and spread in an even layer.
Roast the shiitakes and walnuts, stirring them separately halfway through, until the shiitakes are just tender and the walnuts are toasted, 10 to 12 minutes. While they roast, finish the salad.
Make the dressing; assemble the salad
- Peel and finely chop the shallot.