Ingredients
- 2 cups (500 mL) Chicken Broth
- 1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa
- 2 tbsp (25 mL) olive oil
- ½ cup (125 mL) thinly sliced shallots
- ½ cup (125 mL) finely chopped sweet red pepper
- 6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced
- 3 tbsp (45 mL) red wine vinegar
- 1 pkg (142 g) baby spinach
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ¼ cup (50 mL) crumbled feta cheese
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Robin Duke, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.