How to make
Ingredients
- 2 cups (500 mL)PC® Blue Menu® Chicken Broth
- 1 pkg (225 g)PC® Roasted Garlic & Herb Quinoa
- 2 tbsp (25 mL)Olive oil
- 1/2 cup (125 mL)Thinly sliced shallots
- 1/2 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
- 1/2 tsp (2 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 1/4 cup (50 mL)Crumbled feta cheese
How to make
- Step 1In 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.
- Step 2In 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.
- Step 3In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta.
