Name: Warm Quinoa Spinach and Shiitake Salad
Prep time: 10 min
Cook time: 37 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 cups baby spinach; 6 servings pepper; 500 mL chicken broth; 50 mL feta cheese; 6 servings olive oil; 125 mL bell pepper; 2 tablespoons red wine vinegar; 225 g pc organics roasted garlic and herbs quinoa; 1 pinch salt; 2 shallots; 180 g shiitake mushrooms

recipes.zone

Add recipe Sign in

Setting the table…

Warm Quinoa Spinach and Shiitake Salad Recipe — Recipes Zone

Method

6 steps · 45 min

01
Cook the Quinoa
Bring the chicken broth to a boil in a saucepan. Stir in the quinoa and the seasoning pouch contents. Lower the heat to low, cover, and let it simmer for 12 to 15 minutes, or until the quinoa is tender and has absorbed the liquid.
02
Rest and Fluff Quinoa
Remove the quinoa from the heat and let it stand, still covered, for 5 minutes. Then, fluff it gently with a fork.
03
Sauté Vegetables
While the quinoa rests, heat the olive oil in a large nonstick frying pan over medium heat. Add the shallots and bell pepper, cooking for 4 to 6 minutes, stirring occasionally, until they're lightly golden and softened.
Stir in the shiitake mushrooms. Continue to cook, stirring occasionally, for another 6 to 8 minutes, until the mushrooms have released their liquid and are starting to brown.
04
Wilt Spinach
Pour in the red wine vinegar, stirring well to scrape up any browned bits from the bottom of the pan; cook for about 1 minute. Add the spinach and cook, stirring, for just about 2 minutes, until it's wilted down. Finish by stirring in the salt and pepper.
05
Combine Salad
Remove the pan from the heat. In a large bowl, combine the cooked quinoa with the warm spinach and mushroom mixture, tossing gently to mix everything together.
06
Serve with Feta
Serve the warm salad immediately, sprinkled generously with crumbled feta cheese.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	226kcal	11%
Fat	16g	23%
Carbohydrate	18g	7%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Warm Quinoa Spinach and Shiitake Salad Recipe

About this recipe

Similar recipes

Sauerkraut pierogi

Provençal Omelette Cake

Beef Asado

Method

Cook the Quinoa

Rest and Fluff Quinoa

Sauté Vegetables

Wilt Spinach

Combine Salad

Serve with Feta

Nutrition

Allergens

Reviews

BeaverTails