Warm Quinoa Spinach and Shiitake Salad

Name: Warm Quinoa Spinach and Shiitake Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 6 cup Baby Spinach (6 cups loosely packed stemmed baby spinach); 0 pieces Black Peppercorns (Freshly ground black pepper); 500 cup Chicken Broth (2 cups (500 mL) Chicken Broth); 50 cup Feta Cheese (¼ cup (50 mL) crumbled feta cheese); 0 pieces Extra Virgin Olive Oil (Extra-virgin olive oil); 125 cup Bell Pepper (½ cup (125 mL) finely chopped sweet red pepper); 2 tbsp Red Wine Vinegar (2 tablespoons Red wine vinegar); 225 g Garlic (1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa); 1 pinch Table Salt (Pinch Salt); 2 pieces Shallots (2 Shallots, finely diced); 180 g Mushrooms, Shiitake (6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced)

40 minMediterranean

Servings6

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1In 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.
2Remove 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.
3Add 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.
4Remove from heat.In large bowl, toss quinoa with warm spinach mixture.
5Serve sprinkled with feta.More recipe ideas are available online at pc.ca.