(NC)—Delicious seasoned quinoa forms the base of this warm greens-and-veggie side salad. Leftovers make a great packed lunch.
Quinoa Spinach & Shiitake Salad
Prep time: 20 minutes
Cook time: 35 minutes
Makes 6 servings
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
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.
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