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Ingredients

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pear, peeled, cored and cut into chunks
1 garlic clove, halved
2 pounds portobello mushrooms, stemmed and gills scraped out
1 cup red or white quinoa
3 cups tightly packed fresh spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Description

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.

Wholefoods