Warm Quinoa, Spinach and Shiitake Salad


A delicious supper that’s low in calories and healthy too.

Warm Quinoa, Spinach and Shiitake Salad

  • Serves: 6
  • Ready In: 30 Minutes
  • Skill Level: Intermediate


  • 2 cups (500 mL) PC Blue Menu 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) PC Organics Baby Spinach
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • ¼ cup (50 ml) crumbled feta cheese


  1. In a 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 a large non-stick 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 a large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta.

Nutritional Information (per serving):
Calories: 230 calories
Fat: 8 g
Sodium 460 mg
Carbohydrate: 33 g
Fiber 3 g

Source:  www.pc.ca

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