Warm Quinoa Spinach and Shiitake Salad
Total Steps
4
Ingredients
11
Tools Needed
4
Ingredients
- 1/2 teaspoon salt
- 1 package (142 g) baby spinach
- 3 tablespoons red wine vinegar
- 6 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup thinly sliced shallots
- 2 tablespoons olive oil
- 1 package (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa
- 2 cups chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup crumbled feta cheese
Instructions
Step 1
In saucepan, bring chicken broth to a boil. Stir in quinoa and contents of seasoning pouch. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
Step 2
In large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened. Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden. Add vinegar; cook, stirring to bring up browned bits, for 1 minute. Stir in spinach; cook, stirring, for 2 minutes or just until wilted. Stir in salt and pepper. Remove from heat.
Step 3
In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta.
Step 4
More recipe ideas are available online at pc.ca.