Warm Quinoa Spinach and Shiitake Salad

December 20, 2024

45

medium

6

This Warm Quinoa Spinach and Shiitake Salad is a hearty, nutrient-packed dish that combines earthy flavors with a satisfying texture. Fluffy quinoa, cooked in savory chicken broth, is tossed with sautéed shallots, red peppers, and shiitake mushrooms, which add depth and richness to every bite. A splash of vinegar enhances the flavor, while fresh spinach is gently wilted for a vibrant, nutritious touch.

Served warm and finished with crumbled feta cheese, this salad is a perfect light meal or flavorful side dish. The combination of protein-rich quinoa, tender greens, and umami-packed mushrooms makes it both wholesome and delicious, ideal for a comforting yet healthy meal!

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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.
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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.
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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.
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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.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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