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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 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.
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  • EQUIPMENT:
  • Length: 12 minutes

Step 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.
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  • EQUIPMENT:
  • Length: 15 minutes

Step 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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  • Length: 3 minutes

Step 4

  • Remove from heat.In large bowl, toss quinoa with warm spinach mixture.
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  • EQUIPMENT:

Step 5

  • Serve sprinkled with feta.More recipe ideas are available online at pc.ca.
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