500 g mixed mushrooms
1/4 cup olive oil, divided
3/4 tsp salt, divided
1/2 red onion, thinly sliced
1 garlic clove, minced
3/4 cup red and white quinoa, rinsed
1 1/2 cups water
142-g pkg baby spinach, 6 cups
540-mL can lentils, drained and rinsed
1/2 cup toasted skinned hazelnuts, chopped
1/3 cup crumbled goat cheese
3 tbsp red-wine vinegar
PREHEAT oven to 425F and line a baking sheet with parchment.
TOSS mushrooms with 3 tbsp olive oil and 1/4 tsp salt on prepared baking sheet. Roast until mushrooms are tender, 20 min.
HEAT remaining 1 tbsp oil in a pot over medium. Add onion and garlic and cook, stirring until onion is tender, about 5 min. Stir in quinoa, water and remaining 1/2 tsp salt. Boil, then reduce heat to medium-low and simmer, covered, for 15 min. Remove from heat and let stand for 5 min.
TRANSFER to a large bowl; toss with spinach and roasted mushrooms. Stir in lentils, hazelnuts, goat cheese and vinegar.
Protein 24g, Carbohydrates 53g, Fat 31g, Fibre 12g, Sodium 794mg.