Quinoa Stuffed Portabella Mushroom

Snack Attack!

So…I made a salad one day and then the next day thought…”I bet this would be awesome stuffed into some portabella mushrooms!”

AND IT WAS!!!

quinoasalad

This is the salad I started with….

Ingredients:

  • 1/2 cup brown quinoa
  • 1/2 cup black quinoa
  • 1/2 yellow pepper cut into small pieces
  • 1 heirloom carrot, sliced
  • 2 cups of water
  • 1 sweet potato, roasted (see the method below)
  • 1/4 pomegranate seeds
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • shake of salt

Method:

  1. Peel and cube the sweet potato and put into large bowl.  Dash with olive oil, curry powder and salt and mix well.  Put onto baking sheet and bake for 20-30 minutes on 375F.  Mix half way through to make sure they cook evenly.  Take out when done and let cool.
  2. In the mean time….put the 2 cups of water in a pot and get it boiling.  Once boiling, pour in the quinoa and stir.  Cover and turn down to low and cook for about 13 minutes.  For some reason the 13 minute mark is usually best.
  3. Chop up your pepper and carrots and get your pomegranate seeds ready.
  4. Let the quinoa cool as well before putting into a large bowl and mixing in your roasted sweet potato and other veggies and pomegranate seeds.
  5. In a small jar or bowl, mix the 2 tbsp olive oil, lemon juice, apple cider vinegar, and honey or maple syrup.
  6. Pour over the mixture and let sit….or eat as is for a salad!

THE NEXT DAY…..

I had a bunch of the salad left and decided it would be awesome to stuff some big old Portabella mushrooms with it for a delicious snack or lunch.

quinoastuffedmushrooms

Ingredients:

  • 4 big old Portabella mushrooms, stems removed
  • the salad from above…lol
  • 2 tbsp hemp hearts
  • 2 tbsp ground almonds
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil

Method:

  1. Preheat oven to 375F.  Line a baking sheet with parchment.
  2. Wash and de-stem the mushrooms
  3. Mix the olive oil and balsamic together and thoroughly brush the mushrooms back and front with the mixture.
  4. Take your salad and completely cover the upside down mushroom once you have put them on the baking sheet.
  5. Evenly distribute the hemp hearts and ground almonds on top to make a little crunchy coating.
  6. Bake for 30 minutes and take out and enjoy!

The lesson learned here is that sometimes one dish you make could morph into something else the next day!  Just because we had one thing in mind, doesn’t mean it can’t develop into something else later.  Be flexible and welcome the new developments!

 

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