Warm Quinoa Spinach and Shiitake Salad

eatoplan

December 20, 2024

45

medium

6

Cook the Quinoa:
- In a saucepan, bring chicken broth to a boil.
- Stir in quinoa and the contents of the seasoning pouch.
- Reduce heat to low, cover, and simmer for 12 to 15 minutes, or until the quinoa is tender.
- Remove from heat, keep covered, and let it stand for 5 minutes. Fluff with a fork and set aside.
Prepare the Vegetable Mixture:
- In a large nonstick frying pan, heat oil over medium heat.
- Add shallots and red pepper, and cook for 4 to 6 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the shiitake mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their juices and begin to turn golden.
- Add vinegar and cook for 1 minute, stirring to lift any browned bits from the pan.
Wilt the Spinach:
- Stir in the spinach and cook, stirring, for 2 minutes or until just wilted.
- Season with salt and pepper to taste. Remove from heat.
Combine and Serve:
- In a large bowl, toss the cooked quinoa with the warm spinach and mushroom mixture.
- Serve immediately, sprinkled with crumbled feta cheese for extra flavor.

Reviews

Ingredients:

Adjust Servings

	6cups baby spinach loosely packed, stemmed
	6servings pepper black, freshly ground
	500mL chicken broth
	50mL feta cheese crumbled
	6servings olive oil extra-virgin
	125mL bell pepper sweet, red, finely chopped
	2tablespoons red wine vinegar
	225g pc organics roasted garlic and herbs quinoa fine
	1pinch salt
	2 shallots diced, finely
	180g shiitake mushrooms thinly sliced

Directions

1.

Cook the Quinoa

1. In a saucepan, bring chicken broth to a boil. | 2. Stir in quinoa and the contents of the seasoning pouch. | 3. Reduce heat to low, cover, and simmer for 12 to 15 minutes, or until the quinoa is tender. | 4. Remove from heat, keep covered, and let it stand for 5 minutes. Fluff with a fork and set aside.

Mark as complete

2.

Prepare the Vegetable Mixture

1. In a large nonstick frying pan, heat oil over medium heat. | 2. Add shallots and red pepper, and cook for 4 to 6 minutes, stirring occasionally, until softened and lightly golden. | 3. Stir in the shiitake mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their juices and begin to turn golden. | 4. Add vinegar and cook for 1 minute, stirring to lift any browned bits from the pan.

Mark as complete

3.

Wilt the Spinach

1. Stir in the spinach and cook, stirring, for 2 minutes or until just wilted. | 2. Season with salt and pepper to taste. Remove from heat.

Mark as complete

4.

Combine and Serve

1. In a large bowl, toss the cooked quinoa with the warm spinach and mushroom mixture. | 2. Serve immediately, sprinkled with crumbled feta cheese for extra flavor.

Mark as complete