Lisa RECIPES: Warm Quinoa, Spinach & Shitake Salad

This is one of my favourite recipes as the weather cools.

Ingredients
(serves 6 (as a side dish)
Ready in 30 minutes

2 cups (500 mL) PC Blue Menu Chicken Broth
1 pkg (225 g) PC Roasted Garlic & Herb 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

Instructions

  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.

Nutritional info:
Calories 230
Fat 8 g
Sodium 460 mg
Carbohydrate 33 g
Fibre 3 g
Source: www.pc.ca

 

 

This entry was posted in Lisa RECIPES. Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.