Directions

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.