Grilled Portobellos with Summer Quinoa
Heidi
Quinoa is a nutrient-packed seed that you cook like a grain. It is a complete protein.
ingredients
- 5 T extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 T soy sauce
- fresh pepper
- 4 large Portobello mushrooms, cleaned, no stems
- 2 sweet bell peppers, quartered lengthwise
- 1 red onion, cut into slices
- 1 cup quinoa, rinsed well
- 1 lb. tomatoes chopped
- 1 bunch basil leaves chopped, stems discarded
- 2 oz. reduced-fat feta cheese
directions
- 1
1. Make a marinade by whisking 4 T of the olive oil with garlic, vinegar, and soy sauce. Season generously with pepper. Lay the mushrooms in a dish stem side down and pour marinade over them. Brush the peppers and onions with the remaining 1 T of olive oil.
- 2
2. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes or per package directions. Remove from heat, uncover and let cool.
- 3
3. When the grill is medium hot, remove the Portobellos from the marinade (save the marinade) and grill them stem side down, along with the peppers and onions until slightly charred and beginning to soften, about 5 minutes. Turn the vegetables over and pour the marinade into the mushroom cap. Cover the grill and cook till the mushrooms are soft, about 5-7 minutes.
- 4
3. In a large bowl., toss the quinoa with the tomatoes, basil and feta. Serve with the grilled vegetables.
Source: Heidi
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