Ingredients
- 1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove halved
2 pounds portobella mushrooms, stemmed and gills scraped out
1 cup red or white quinoa
3 cups tightly packed 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 Main Event.
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