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
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.More recipe ideas are available online at pc.ca.
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