Warm Quinoa Spinach and Shiitake Salad
Warm Quinoa Spinach and Shiitake Salad might be just the hor d'oeuvre you are searching for.
- Servings: 6
- Total cooking time:
Ingredients:
- 6 cups loosely packed stemmed baby spinach
- Freshly ground black pepper
- 2 cups (500 mL) Chicken Broth
- ¼ cup (50 mL) crumbled feta cheese
- Extra-virgin olive oil
- ½ cup (125 mL) finely chopped sweet red pepper
- 2 tablespoons Red wine vinegar
- 1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa
- Pinch Salt
- 2 Shallots, finely diced
- 6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced
Instructions:
- 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.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.In large bowl, toss quinoa with warm spinach mixture.
- Serve sprinkled with feta.More recipe ideas are available online at pc.ca.
