Quinoa Spinach & Shiitake Salad Recipe

Name: Quinoa Spinach & Shiitake Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) Chicken Broth; 1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs 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) 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

Servings: persons

2 cups (500 mL) Chicken Broth
1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs 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) 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

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. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
2
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.
3
In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta.
4
More recipe ideas are available online at pc.ca.
5
www.newscanada.com

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (500 mL) Chicken Broth, 1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa, 2 tbsp (25 mL) olive oil, 1/2 cup (125 mL) thinly sliced shallots, and more.

Yes, Quinoa Spinach & Shiitake Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Spinach & Shiitake Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions