This is one of my favourite recipes as the weather cools.
Ingredients
(serves 6 (as a side dish)
Ready in 30 minutes
2 cups (500 mL) PC Blue Menu Chicken Broth
1 pkg (225 g) PC Roasted Garlic & Herb 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) PC Organics Baby Spinach
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) crumbled feta cheese
Instructions
- 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.
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