Swich | Recipes - Warm Spinach Salad

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Warm Spinach Salad

Pro tip for hitting the green this week: Whip up the cremini mushroom sauce and grains over the weekend, then just reheat and toss with piles of spinach for a leafy yet warm and comforting midweek meal.

Allow about 20 minutes extra to prepare the grains and the mushroom sauce if you are making this recipe from start to finish in one day.

Serves 1 | Active Time: 15 minutes | Total Time:
Chef's Notes

Suggested adult serving: 4 cups
Cover and chill quinoa and cremini mushroom sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheating: Do not reheat spinach. Toss heated quinoa with spinach to serve.

Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).

Arrowroot Powder: If arrowroot is unfamiliar or unavailable to you, you can substitute cornstarch or tapioca starch. If using cornstarch, be sure to boil the mixture for 1 minute to eliminate the starch taste. If using tapioca, double the quantity for similar thickening results.

Cayenne Pepper: Warning: Spicy! Consider omitting the cayenne pepper if you are serving to children.

Step 1: Make the Salad Fixings
  • 1 cup quinoa rinsed & drained (≈3 cups cooked)
  • 1 1⁄2 (8-oz) packages cremini mushrooms halved (≈4 1⁄2 cups)
  • 3⁄4 cup red onion, chopped (≈3⁄4 cup)
  • 3 cloves garlic minced (≈1 tablespoon)
  • 1/2 cup low-sodium vegetable broth
  • 3 tablespoons apple cider vinegar
  • 1 1⁄2 tablespoons stone-ground mustard
  • 1 tablespoon pure maple syrup
  • 1 1⁄2 teaspoons arrowroot powder (or cornstarch)
  • 3⁄4 teaspoon dried thyme
  • 1 dash cayenne pepper
  • 1 1⁄2 (15-oz) cans chickpeas drained & rinsed (≈2 1⁄4 cups)
  • 3 tablespoons fresh parsley (optional) chopped
  • 4 1⁄2 oz baby spinach (≈6 cups)
  • freshly ground black pepper
  • sea salt

PREPARE GRAINS
In a saucepan over high heat, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.

SAUTÉ CREMINIS & ONIONS
Meanwhile, in a large skillet over medium heat, cook cremini mushrooms, red onions, and garlic, stirring occasionally, for 4 to 5 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

START SAUCE
In a small bowl, combine vegetable broth, cider vinegar, stone-ground mustard, maple syrup, arrowroot, thyme, and cayenne.

FINISH CREMINI MUSHROOM SAUCE
Add sauce to mushrooms along with chickpeas. Cook until hot and thickened, 2 to 3 minutes. Stir in parsley, if desired.

TOSS WARM SALAD
In a large bowl, place spinach, quinoa, and cremini mushroom sauce. Toss to mix well.

SERVE
Season with salt and pepper to taste and serve.

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