Warm Quinoa Spinach and Shiitake Salad
Warm Quinoa Spinach and Shiitake Salad is a hor d'oeuvre that serves 6. For $3.11 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 16g of fat, and a total of 226 calories. 2 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up red wine vinegar, salt, shallots, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 90%, this dish is awesome. Similar recipes include Warm Quinoa Spinach and Shiitake Salad, Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans, and Warm Lentil Salad with Spinach & Quinoa.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
- 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.
Step by step:
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.
2. 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.
3. 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.
4. Remove from heat.In large bowl, toss quinoa with warm spinach mixture.
5. Serve sprinkled with feta.More recipe ideas are available online at pc.ca.
Nutrition Information:
covered percent of daily need
