INGREDIENTS
1/2 cup
Baby spinach
24
Button mushrooms
3 cloves
Garlic
1 tsp
Rosemary, fresh
1
Shallot
1/2 cup
Quinoa, cooked
1
Black pepper, Freshly ground
3/4 cup
Red peppers, roasted
1
Salt
2 tbsp
Olive oil
1 tbsp
White wine vinegar
1/4 cup
Parmesan cheese