Warm Quinoa Spinach And Shiitake Salad

• 2 cups chicken broth
• 225 grams roasted garlic PC Organics, and Fine Herbs Quinoa
• 2 tablespoons olive oil
• 1/2 cup sliced shallots thinly
• 1/2 cup sweet red pepper finely chopped
• 6 ounces shiitake mushrooms stems discarded and caps thinly sliced
• 3 tablespoons red wine vinegar
• 142 grams baby spinach
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup 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.

chicken broth, garlic, olive oil, shallots, sweet red pepper, shiitake mushrooms, red wine vinegar, baby spinach, salt, freshly ground black pepper, feta cheese

Taken from www.yummly.com/recipe/Warm-Quinoa-Spinach-and-Shiitake-Salad-1677254 (may not work)