Roasted Balsamic Mushroom Quinoa Salad | Interview and Cooking with Cyd Notter
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Cyd Notter is a graduate of the Center for Nutrition Studies, a certified instructor for The Starch Solution and other dietary courses, and a past newspaper columnist. In 2011, Cyd founded The “Plan A” Diet and went on to release an award-winning book by that title in 2019. For over 25 years,
Cyd has offered a variety of health and cooking classes, both locally and online. She also provides personal coaching through her online course “Get Off the Diet Roller Coaster.” Cyd has been a featured speaker at Vegfests and other local groups, and has worked with school district employees and a hospital’s fitness center. Cyd and her husband live in Illinois, where they enjoy outdoor activities, classic movies, and old Volkswagens.
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Roasted Balsamic Mushroom Quinoa Salad
Dressing:
¼ cup balsamic vinegar
2 tsp Dijon mustard
½ garlic clove
1 small pear, peeled and cut into chunks
1/3 cup water
3 (or more) Deglet Noor dates (optional)
Salad:
16 oz. Portobella mushrooms
1 cup uncooked quinoa
4 green onions, sliced
3 cups chopped spinach
½ cup slivered almonds, toasted
1 cup halved cherry tomatoes
Preheat oven to 425.
Blend dressing ingredients (vinegar, mustard, garlic, pear chunks, water) until smooth. Do a taste test to tweak the ingredients or add dates, if desired.
Cut mushrooms into chunks and combine in a large bowl with ¼ cup of the pear dressing. Spread mushrooms in a single layer on a lined baking sheet, and roast for 20-30 minutes, stirring occasionally. (Note: if using a Silpat to line your baking sheet, be aware of the maximum temperature recommendations.)
While mushrooms roast, bring 1-3/4 cups water to a boil and stir in the quinoa. Cover pot, reduce heat to low, and simmer for 15 minutes. Remove pot from heat and set aside, covered, for 10 minutes more. Fluff with a fork.
Combine quinoa, roasted mushrooms, green onions, spinach, almonds, tomatoes, and remaining dressing in a large bowl. Add more dressing as needed. Can be served warm or chilled.