1 cup quinoa
kosher salt and freshly ground black pepper
6 tbsp evoo
8 oz fresh shiitake mushrooms, trimmed and quartered
6 oz baby spinach
1 tbsp plus 1 tsp red wine vinegar
4 oz fresh goat cheese, crumbled
Toast the quinoa in a large saucepan over medium heat, stirring frequently, until golden brown, about 5 minutes. Stir in 1 1/2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat 4 tbsp of the oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 8 minutes.
Spoon the warm quinoa and mushrooms over the spinach on a serving platter, then drizzle with the vinegar and remaining 2 tbsp oil. Season with salt and pepper and top with the goat cheese.