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Warm Quinoa Spinach and Shiitake Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.11 One serving costs about $3.11

$3.11 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,healthy,primal,gluten free,lacto ovo vegetarian,primal side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:90%

Spoonacular Score: 90%

 

Warm Quinoa Spinach and Shiitake Salad might be just the hor d'oeuvre you are searching for. For $3.11 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 226 calories, 6g of protein, and 16g of fat. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 92%, this dish is super. Users who liked this recipe also liked Warm Quinoa Spinach and Shiitake Salad, Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans, and Warm Lentil Salad with Spinach & Quinoa.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.

» Get this wine on Wine.com

Ingredients

Servings:
6 cups
6 cups baby spinach
baby spinach
some
some black bell pepper
black bell pepper
496.64 mL
496.64 mL chicken broth
chicken broth
31.7 mL
31.7 mL feta cheese
feta cheese
some
some olive oil
olive oil
78.72 mL
78.72 mL sweet red bell pepper
sweet red bell pepper
2 Tbsps
2 Tbsps red wine vinegar
red wine vinegar
7.94 oz
7.94 oz roasted garlic
roasted garlic
1 pinch
1 pinch salt
salt
2
2  diced shallots
diced shallots
6.35 oz
6.35 oz shiitake mushrooms
shiitake mushrooms
6 cups baby spinach
6 cups
baby spinach
some black bell pepper
some
black bell pepper
496.64 mL chicken broth
496.64 mL
chicken broth
31.7 mL feta cheese
31.7 mL
feta cheese
some olive oil
some
olive oil
78.72 mL sweet red bell pepper
78.72 mL
sweet red bell pepper
2 Tbsps red wine vinegar
2 Tbsps
red wine vinegar
7.94 oz roasted garlic
7.94 oz
roasted garlic
1 pinch salt
1 pinch
salt
2  diced shallots
2
diced shallots
6.35 oz shiitake mushrooms
6.35 oz
shiitake mushrooms
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Equipment

frying pan
frying pan
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan
sauce pan
sauce pan
bowl
bowl


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.48
Ingredient
6 cups baby spinach
some black bell pepper
500 mLs chicken broth
50 mLs feta cheese
some olive oil
125 mLs sweet red bell pepper
2 tablespoons red wine vinegar
225 grams roasted garlic
2 diced shallots
180 grams shiitake mushrooms
Price
$2.12
$2.24
$1.60
$0.75
$1.00
$0.40
$0.15
$5.00
$0.28
$7.33
$20.86
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Nutritional Information

Quickview
259k Calories
6g Protein
16g Total Fat
23g Carbs
100% Health Score
Limit These
Calories
259k
13%

Fat
16g
26%

  Saturated Fat
3g
21%

Carbohydrates
23g
8%

  Sugar
6g
7%

Cholesterol
7mg
2%

Sodium
442mg
19%

Get Enough Of These
Protein
6g
13%

Vitamin C
148mg
180%

Vitamin K
158µg
151%

Vitamin A
5838IU
117%

Manganese
1mg
57%

Vitamin B6
0.96mg
48%

Folate
112µg
28%

Vitamin E
4mg
28%

Potassium
711mg
20%

Vitamin B2
0.32mg
19%

Fiber
4g
18%

Phosphorus
174mg
17%

Vitamin B3
3mg
15%

Calcium
154mg
15%

Magnesium
54mg
14%

Iron
2mg
13%

Selenium
8µg
13%

Copper
0.24mg
12%

Vitamin B1
0.17mg
12%

Vitamin B5
1mg
11%

Zinc
1mg
10%

Vitamin B12
0.17µg
3%

Vitamin D
0.15µg
1%

covered percent of daily need

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