Warm Quinoa Spinach and Shiitake Salad
By: Robin Duke
Published: Friday, July 26, 2013 - 10:49am

Ingredients




2 cups (500 mL) Chicken Broth
1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa
2 tbsp (25 mL) olive oil
½ cup (125 mL) thinly sliced shallots
½ cup (125 mL) finely chopped sweet red pepper
6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced
3 tbsp (45 mL) red wine vinegar
1 pkg (142 g) baby spinach
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) crumbled feta cheese

Preparation

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. 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. 3 In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta. 4 More recipe ideas are available online at pc.ca.

About

Delicious seasoned quinoa forms the base of this warm greens-and-veggie side salad. Leftovers make a great packed lunch.