This entry was posted on Tuesday, November 6th, 2007 at 9:29 am and is filed under Quinoa Side Dish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 6, 2007
Portobello Mushrooms Stuffed with Quinoa
Serves 4
Ingredients
4 large Portobello mushrooms, cleaned
½ cup quinoa
1 cup water, vegetable broth or chicken broth
1 TBL olive oil
1 clove garlic, minced
½ cup carrot, finely chopped or shredded
½ cup onion, finely chopped
salt and pepper to taste
Directions
Preheat oven to 350 degrees
Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water or broth to a boil
Stir in quinoa, cover, reduce heat and simmer for 10 minutes or until wall water is absorbed.
While quinoa is cooking, heat olive oil in a skillet; on medium-low heat, sauté garlic, onions and carrots until onions are soft. (If heat is too high, the garlic will become bitter.)
Add to cooked quinoa, stirring in gently.
Salt and pepper to taste
Fill Portobello mushrooms with mixture. Pat down gently.
Bake at 350 degrees for about 10 minutes or until mushrooms are throughly cooked. Or: try grilling them!
Enjoy!
Variations: Add left over meat, poultry, or fish for a main dish. Add any other vegetables that you enjoy. Top with a small amount of cheese.
Nutrition facts: (based on using water for quinoa)
140 calories; 20 grams carbohydrates; 4.5 grams protein; 4 grams (healthy) fat;
4.5 grams fiber
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