Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms - The Scramble

Ingredients

• ½ cup balsamic vinegar (divided)
• ¼ cup olive oil (divided)
• 2 portobello mushroom caps (stems and gills removed, and cut into quarters)
• ½ red onion (cut into 3 thick slices)
• 8 oz. cherry tomatoes
• 1½ cups quinoa
• ½ tsp. salt (plus additional for serving)
• 1/8 tsp. black pepper (for serving)
• 6 - 9 oz. baby spinach
• ¼ cup fresh flat leaf parsley (chopped)
• ¼ – ½ cup feta or shredded Parmesan cheese (to taste)