This is so good. Adapted from a recipe found in Everyday Food, which I liked but felt the ratios were off.
1/2 cup quinoa, rinsed within an inch of its life
1 cup water
2 tbsp good olive oil
3 tbsp good red wine vinegar
8-10 crimini mushrooms, sliced
1 large shallot, sliced into rings
1/2 bag baby spinach
Cook quinoa according to package instructions (or combine rinsed quinoa with twice as much water in a pot, add a dash of salt, bring to a boil, then cover and simmer for 15 minutes until the water is absorbed) and cool slightly.
Meanwhile, saute mushrooms and shallot in 1/2 tbsp of olive oil until browned.
Combine remaining olive oil, vinegar, salt and pepper in serving bowl. Add warm mushrooms and shallots. Add quinoa and stir until dressing is mostly absorbed. Add spinach and toss thoroughly.
Serve slightly warm. Great with grilled steak (as I had it last night), fish, chicken, or with sauteed tofu tossed in. Also great with feta or goat cheese crumbled on top.
Makes 2-3 servings with roughly 200 calories, 11g fat (the good kind), 6g protein, and 23g carbs, 3g fiber each.