Warm Quinoa Spinach and Shiitake Salad

• baby spinach6 cups
• pepper6 servings
• chicken broth2 cups
• feta cheese3½ tbsp
• olive oil6 servings
• bell pepper8½ tbsp
• red wine vinegar2 tablespoons
• pc organics roasted garlic and herbs quinoa8 oz
• salt1 pinch
• shallots2
• shiitake mushrooms6¼ oz

Instructions

1. 1

   In saucepan, bring chicken broth to a boil.

2. 2

   Stir in quinoa and contents of seasoning pouch.

3. 3

   Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender.

4. 4

   Remove from heat; let stand, covered, for 5 minutes.

5. 5

   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.

6. 6

   Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden.

7. 7

   Add vinegar; cook, stirring to bring up browned bits, for 1 minute.

8. 8

   Stir in spinach; cook, stirring, for 2 minutes or just until wilted.

9. 9

   Stir in salt and pepper.

10. 10

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

11. 11

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