For whatever reason, our last week’s CSA newsletter is a Martha Stewart tribute.  This light and flavorful dish makes a great lunch-time meal!

Ingredients:

- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- sea salt and ground black pepper
- 2 pounds fresh shiitake mushrooms, stems removed, caps halved
- 1 1/2 cups quinoa
- 1/2 bunch kale, removed from stem and torn into bite-size pieces
- 8 ounces feta cheese, crumbled

Instructions:

1. Heat broiler; set rack 4 inches from heat.  In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest).  Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20-25 minutes.

3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt.  Bring to a boil; reduce heat to medium.  Cover and simmer until liquid has been absorbed, 15-20 minutes.

4. Place kale in a large bowl; add hot mushrooms, quinoa, and reserved dressing.  Toss to combine (spinach will wilt slightly).  Top with crumbed feta, and serve immediately.

Recipe idea from Martha Stewart.