Quinoa is a superfood that is perfect for a healthy diet. Choose from 2 delicious Recipes Below and Enjoy! Let us know which recipe you enjoyed the most?
Quinoa Stuffed Portobellos, goat cheese, peppers and shallots
Here’s what you need for mushrooms:
- 1 cup precooked quinoa
- 4 portobello mushrooms – washed, dried, and stems carefully removed
- 1 yellow bell pepper – diced
- 1 red bell pepper – diced
- 1 shallot – diced
- 1 large clove of garlic – diced and smashed with the back of a fork
- 1 handful of curly parsley – rough chopped
- sea salt
- black pepper
- goat cheese
- Panko bread crumbs
Here’s what you’ll need for salad:
- baby arugula
- 1 tsp lemon zest
- 1/4 tsp lemon juice
- olive oil
- sea salt
Preheat your oven to bake at 350 degrees.
PRE-BAKE MUSHROOMS: Place washed and dried mushrooms on a cookie sheet. Drizzle a bit of olive oil on each side and rub gently to coat. With top sides facing down on the cookie sheet, place mushrooms in oven for 10 minutes. Then, remove from oven and flip mushroom over on cookie sheet so the built up liquid drains out. Set aside.
PREPARE FILLING: Using a large skillet (cast iron is best if you have one) on medium high heat, add 2 TBSP of olive oil into the hot pan. Add shallots and garlic; saute. After a couple of minutes, add all your diced peppers into the pan. Continue to saute, stirring occasionally, until peppers are softened. Add chopped parsley, and salt and pepper to taste. Finally, add cooked quinoa and saute, uncovered, for 3-5 minutes; stir occasionally.
BUILD THE MUSHROOM: Take 1/4 cup of quinoa filling and, with mushroom laying top-side down, heap the quinoa on top. Sprinkle a little goat cheese on top of the filling, and then evenly sprinkle panko to coat the filling.
BAKE: Return mushrooms to the oven for 15-18 minutes, or until panko begins to slightly brown. Remove and set aside.
PREPARE SALAD: Place 2 large handfuls of arugula in a large bowl. Drizzle approx 1 TBSP olive oil and toss to coat. Sprinkle 1 tsp of lemon zest over the arugula, add two generous pinches of sea salt, and 1/4 tsp of lemon juice.
There are a couple of ways to serve this:
If you are serving these on individual plates, you’ll want to divide the arugula salad evenly on four plates, and then lay the stuffed portobello right in the center.
Quinoa Stuffed Portobellos with Brussel Sprouts, feta Cheese and Corn
- 1/2 cup quinoa, rinsed
- 1 1/4 lbs. Brussels sprouts
- 4 tsp. extra virgin olive oil
- 4 large portobello mushroom caps
- 1 tsp. fresh thyme leaves
- 2/3 cup frozen corn
- 3 oz crumbled feta cheese (3/4 cup)
- 1/2 tsp. ground cumin
1. Preheat oven to 450. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
2. Meanwhile, trim and half sprouts. In 18″ by 12″ jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
3. While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoons salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
4. When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.
Each serving: 290 calories, 14g protein, 38g carbohydrate, 11g fat, 9g fiber, 19mg cholesterol