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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
 
One serving costs about $3.59 One serving costs about $3.59

$3.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian side dish
spoonacular Score:93%

Spoonacular Score: 93%

 

Warm Quinoa Spinach and Shiitake Salad might be just the side dish you are searching for. This recipe makes 6 servings with 237 calories, 6g of protein, and 16g of fat each. For $3.22 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of wine vinegar, pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is spectacular. Try Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans, Warm Lentil Salad with Spinach & Quinoa, and Warm Quinoan And Spinach Salad Recipe With Grape Tomatoes for similar recipes.

Ingredients

Servings:
6 cups
6 cups baby spinach
baby spinach
some
some black bell pepper
black bell pepper
500 mL
500 mL chicken broth
chicken broth
50 mL
50 mL feta cheese
feta cheese
some
some olive oil
olive oil
125 mL
125 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
500 mL chicken broth
500 mL
chicken broth
50 mL feta cheese
50 mL
feta cheese
some olive oil
some
olive oil
125 mL sweet red bell pepper
125 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

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: $3.59
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
$1.61
$1.18
$1.00
$0.63
$0.15
$5.00
$0.28
$7.33
$21.54

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

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