Warm Quinoa Spinach and Shiitake Salad

Name: Warm Quinoa Spinach and Shiitake Salad
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
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

“Warm Quinoa Spinach and Shiitake Salad might be just the hor d'oeuvre you are searching for. For $3.11 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 226 calories, 6g of protein, and 16g of fat. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 92%, this dish is super. Users who liked this recipe also liked Warm Quinoa Spinach and Shiitake Salad, Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans, and Warm Lentil Salad with Spinach & Quinoa.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Baby spinach6 cups
Pepper6 servings
Chicken broth500 mL500 ml
Feta cheese50 mL50 ml
Olive oil6 servings
Bell pepper125 mL125 ml
Red wine vinegar2 tbsp
Pc organics roasted garlic and herbs quinoa225 g225 g
Salt1 pinch
Shallotsfinely diced2
Shiitake mushrooms180 g, stems discarded and caps thinly sliced180 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

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