Warm Quinoa, Spinach, and Shiitake Salad

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

1. Heat the broiler; set a rack 4 inches from the heat.
2. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
4. Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt.
5. Bring to a boil; reduce the heat to medium.
6. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
7. Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing.
8. Toss to combine (the spinach will wilt slightly).
9. Top with the crumbled feta, and serve immediately.
10. Do not soak shiitakes in water, because they will become spongy.
11. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

redwine vinegar, olive oil, salt, shiitake mushrooms, quinoa, baby spinach, feta cheese

Taken from www.epicurious.com/recipes/food/views/warm-quinoa-spinach-and-shiitake-salad-383303 (may not work)