Recipe of Perfect Portobello Quinoa

Portobello Quinoa Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Quinoa is a favorite side dish at our house. We first tasted it at the Plaza Cafe in Santa Fe, where none of the staff could spell "quinoa" for.

Here is the best “Portobello Quinoa” recipe we have found so far. This is gonna really delicious.

Ingredients of Portobello Quinoa

1. Make ready 2 cup of stock (chicken, veggie, beef, etc.).
2. Prepare 1 cup of quinoa.
3. Make ready 2 of portobello mushrooms, diced.
4. You need 2 tbsp of butter.
5. Prepare of salt.

Stuff the mushroom caps with the quinoa mixture, and drizzle with olive oil.Quinoa, spinach, and roasted tomatoes are combined with pesto and mozzarella and stuffed into portobello mushroom caps for a Quinoa & Spinach Stuffed Portobellos.In this hearty vegan main course, meaty portobellos stuffed with quinoa, sun-dried tomatoes, and Juice half the lemon (the juice will be divided between the quinoa and the white bean mash); cut half.This time of year I always get excited coming home to a fresh local box of veggies from The Farm Table.

Portobello Quinoa step by step

1. Bring stock to boil in medium pan..
2. Add quinoa, cover, and reduce heat to low simmer. Allow to cook for approximately 20 minutes, or until moisture is absorbed..
3. In a pan saute garlic and diced portobello until browned without cooking to the point of dehydration..
4. Add portobello to quinoa and serve warm..

Find more healthy meal ideas at Chatelaine.com.A kosher for Passover, gluten-free recipe for Parmesan Quinoa-Stuffed Portobello mushrooms.It is served as an appetizer or vegetarian main course.

The Farm Box is one of the ways I support locally grown produce from local farmers!The inspiration for this comes This is my streamlined version.Once the quinoa has absorbed the water, turn off heat and fluff up with a fork.Aromatic baked mushrooms with nutty quinoa and creamy goat's cheese.Ancient grains: Baked portabello mushrooms topped with quinoa and feta.