What is for dinner tonight, you ask? Well, I will tell you, happy readers!
Back in the spring, I created this recipe. It is delicious, healthy, nutritious and filling! It is also gluten free, and vegan. It comes together in a short time and smells delectable while cooking! Wins all around!
This is where some of that pre-cooked quinoa from yesterday’s prep session will come in handy. A quick re-heat of the quinoa and it will be ready to go.
Now, if you have a big meat eater in your house, you can certainly grill up some chicken or steak, using the same marinade (separately from the veggies please! No cross-contamination needed here), and top the mixture with that instead, or in addition. Honestly, Chris likes meat more than I do, but he would tell you this salad doesn’t need it. The portobello mushrooms are plenty meaty enough to satisfy him.
Try it out and let me know what you think! I think it is YUM and I am looking forward to dinner tonght. Too bad it’s only 2:45 on the west coast….
Portobello Mushroom & Red Pepper Quinoa Salad
(Serves 2 + enough for leftovers if one of the people doesn’t eat it all!)
2 Large Sliced Portobello Mushroom Cap, gills removed
1 Large Red Pepper, sliced
¼ Red Onion, sliced
2 Tablespoons Olive Oil
¼ Cup Balsamic Vinegar
1 Teaspoon Dijon Mustard
1-2 Teaspoons Minced Garlic
½ Teaspoon Dried Parsley
1 Cup Quinoa
2 Cups Broth or Water
1 Cup Arugula, divided
1 Teaspoon Fresh Parsley, chopped (optional)
Drizzle Fresh Lemon Juice (optional)
Heat oven to 375 degrees. Heat the broth or water to a boil. While the liquid is coming to a boil clean the mushrooms and peppers. Remove the gills from the mushrooms with a spoon. Thickly slice the mushroom caps, approximately ½ – ¾ inch slices. Core and seed the red pepper. Slice into thick slices. Thickly slice the red onion. Add mushrooms, pepper and onion to a large bowl.
In a separate bowl whisk together the marinade; olive oil, balsamic vinegar, Dijon mustard, garlic and parsley. Pour marinade over the mushroom mixture; toss to coat. Let mixture set for 5-10 minutes, tossing again to coat.
Pour the quinoa into the now boiling liquid. Cover. Reduce heat and low simmer for 15-20 minutes, or until all of the liquid has been absorbed. Remove from heat, fluff with a fork and it is ready to serve.
Place the mushroom mixture into the bottom half of a broiler pan or into a casserole style dish. Cook for 15-20 minutes at 375 degrees or until onions and peppers are soft and mushrooms have started to darken.
Place ½ cup of arugula onto each plate. Top arugula with ¾ – 1 cup of quinoa. Place approximately half the mushroom mixture over the top of the quinoa. Place a sprinkle of the fresh parsley and a drizzle of lemon juice over the top of the entire plate and serve.
It will look something like this and taste wonderful! You *could* have leftovers, but you probably won’t!