No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Warm Quinoa, Spinach, and Shiitake Salad

The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.

  • Prep:
  • Total Time:
  • Yield: Serves 4
Warm Quinoa, Spinach, and Shiitake Salad

Source: Everyday Food, September 2005


  • 1/2 cup red-wine vinegar
  • 1/3 cup olive oil
  • Coarse salt and ground pepper
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved
  • 1 1/2 cups quinoa
  • 1 pound baby spinach
  • 8 ounces feta cheese, crumbled


  1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.

  3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.

  4. Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Cook's Note

Do not soak shiitakes in water because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

Reviews (20)

  • AddyArts 28 Jul, 2014

    Be careful! The warnings are correct. I broiled the mushrooms as directed, and had the worst oven fire in 35 years of cooking.
    fawnie8 is a troll, I know what I'm doing and was watching them like a hawk. It only took a second. Roast them as others suggest. I have been following Martha Stewart and cooking with her recipes since 1997, and I really felt let down.

  • Happy_Birthday_Dr_Seuss 31 Jan, 2013

    Warm Quinoa, Spinach, and Shiitake Salad
    Russell's Thursday Dinner
    Nutritious and Delicious!

  • fawnie8 30 Jan, 2013

    SIDENOTE: if you can't figure out what amount of salt to add or how to use an oven without setting a fire... you should probably STOP trying to cook, let alone post about your inadequacies.

  • fawnie8 30 Jan, 2013

    I'm a firm believer that if a recipe is changed TOO much, then you should toss out the recipe. The only change I made was considering two people. Plus, throwing the quinoa into a lidded bowl with the spinach, shrooms and feta to "settle it" before fluffing really helped mix all the goodness up. (I halved the recipe, mostly.. "toasted" soaked quinoa in the pan first, then threw in two cups of water mixed with veg. bouillon)

  • billtest2012new 15 May, 2012

    Great to have another recipe for quinona. Thank you.

  • erdman_k 5 Mar, 2012

    I made this recipe today with both shiitake and white mushrooms and it worked out well. I think I would have liked it better with a little less dressing, but otherwise it was a great new find. Next time I will try parmesan and chicken.

  • suzyhomemaker6 4 Feb, 2012

    This is a great recipe! I made it last night and loved that it was so simple, healthy, and tasty! I did not use the [filtered word]ake mushrooms since they were so expensive (used some white and some cremini), and I used about 1/2 the amount of spinach. 1 lb of spinach is a lot! Everything else was great. I did not think it was too salty like other reviews said. I also made sauteed shrimp which went nicely.

  • mroseb 30 Nov, 2011

    I love this salad and make it all of the time! Definitely use the baby spinach instead of regular so it wilts more easily. Golden raisins are a great addition, as is seared scallops or shrimp. And I use cous cous instead of quinoa.

  • marlowlu 26 May, 2011

    i made this last night and really liked it. didn't have [filtered word]akes so i subbed some white mushrooms and carrots. you'll need a REALLY big bowl to mix everything in - i had to do it in two batches. didn't find it to be too salty - but unless i'm baking i find it's always easier to just do it to taste. luckily my broiler has a low setting which worked great, but had to cook a little longer to finish the carrots. the feta really helps compliment the tangy dressing. making wraps out of this for lunch!

  • nuralima 21 Feb, 2011

    I just made this with my husband and I agree with allijean - it is far too salty!!! Beware, and perhaps add salt at the end if it doesn't suit your taste.

  • allijean 11 May, 2010

    This was a healthy and low maintenance meal. If I make this again I would definitely not use 1 1/2 tsp. to make the quinoa. It was much too salty for me. Also, I would use a little chicken broth when cooking the quinoa to give it more flavor.

  • kchemistry 22 Feb, 2010

    This is delicious! Just roast the mushrooms for the same amount of time at 450. Susan is right about subbing in less expensive mushrooms too.

  • susanhowson 19 Nov, 2009

    I did half shiitake and half button to keep costs down. I also only needed a regular size carton of spinach (5 oz). I would also advise not to actually broil the mushrooms, but to roast them on high heat in the middle of the oven. Several of my mushrooms burned, causing me to take them out early -- if I hadn't, it probably would have caught on fire as well (as other reviewers mentioned). Other than that, this was a completely delicious dish that was both satisfying and healthy.

  • BlueStateOfMind 13 Nov, 2009

    This is one of my favorite meatless meals. It's delicious, easy and surprisingly filling. The flavors blend brilliantly with the quinoa.

  • ErnieB31 6 Nov, 2009

    Beware of the dangers of putting the oil-tossed mushrooms so close to the heat source (as this recipe instructs). I followed the directions very closely and it resulted in the mushrooms catching on fire, endangering me and my entire kitchen (a fire extinguisher was needed to put it out). My sister has actually cooked this recipe as well in a different oven and experienced the same danger. I wish the publishers would warn against the fire danger involved.

  • kimkim 12 Aug, 2008

    I love this recipe. It was so easy, and with so few ingredients I was really shocked at how tasty it was. I will certainly be making this again. My only complaint is the price of shiitake mushrooms!

  • vvad53vvSugar 10 Jun, 2008

    One thing this recipe fails to piont out, is that quinoa needs to be well rinsed first, to take away the bitter taste.

  • phibi 15 May, 2008

    Try to cook the quinoa with 2 star anisses, or if you're not use to it, one will do,
    it is very good, Bye for now

  • Control 15 May, 2008

    I have to say, this is one of the very few Everyday Food recipes I didn't really care for. Maybe it was the mushrooms, as I'm not a huge fan of mushrooms. I'm always willing to give things a shot though. Oh well, thankfully I have tons of favorite Everyday Food recipes that I do love :)

  • igines 30 Jan, 2008

    This is the first time I've heard of quinoa and was so excited about this salad. I'm not going to say it was bad, but I didn't take to it too well. I made it for my husband and sister and they said it wasn't bad, but they didn't seem too excited about it either. Maybe I just needed to get used to the quinoa.

Related Topics