Recipe from Whole Foods. Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, room temperature or cold as a side dish or the main event.
Preheat oven to 475 degrees. To make pear dressing, put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute.
Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet.
Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly. While mushrooms roast, prepare quinoa.
In a medium pot, bring 13/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more.
Uncover and fluff quinoa with a fork. Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side. Serves 6.