400 g of shiitake mushrooms, cut in half
3 tablespoons of olive oil
Salt and black pepper to taste
1 1/2 cups of quinoa
3 cups of water
250 g of spinach leaves
200 g of semi-cured cheese, diced
3 tablespoons of red wine vinegar
400 g of shiitake mushrooms, cut in half
3 tablespoons of olive oil
Salt and black pepper to taste
1 1/2 cups of quinoa
3 cups of water
250 g of spinach leaves
200 g of semi-cured cheese, diced
3 tablespoons of red wine vinegar
In a bowl, season the mushrooms with 1 tablespoon of olive oil, salt, and black pepper, and reserve
In a pot, bring the quinoa, water, and 1 1/2 teaspoons of salt to a boil
Reduce heat and simmer, covered, for 15 minutes or until the liquid is reduced and the grains are al dente
Reserve in a bowl
In the same pot, cook the spinach leaves with a lid for a few minutes or until wilted
Drain, discarding excess water, and reserve
In a non-stick skillet, sauté the seasoned mushrooms over high heat for 10 minutes or until tender
Combine with quinoa, add the spinach leaves, semi-cured cheese, and season with remaining olive oil and red wine vinegar
Serve warm or at room temperature.
