Portobello Quinoa

Portobello Quinoa

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by Glenn Lyman

WCNC.com

Posted on July 16, 2013 at 12:11 PM

Updated Tuesday, Jul 16 at 12:35 PM

www.gcooks.com

Servings:  4

                              1/2  cup red wine vinegar
                              1/3  cup olive oil, extra virgin
                                   Sea salt and pepper
                              4 Portobello mushrooms, cleaned
                              3 cups cup quinoa, cooked
                              1  pound baby spinach, fresh
                              1  ripe tomato, sliced
                              8  ounce(s) Feta cheese, crumbled

Directions:
Heat grill or grill pan to medium-high. In a small bowl, whisk together red wine vinegar, oil, 1 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper. Wipe mushrooms clean with a damp paper towel. In a large bowl, toss mushrooms with half of dressing (reserving additional dressing). Let sit for 10 minutes. Grill mushrooms, turning once, until tender and most of liquid has evaporated, about 5-6 minutes per side. Slice and return to bowl. Place spinach in a large serving bowl.  Add sliced warm mushrooms (with any juices), quinoa, and tomatoes and reserved dressing.  Toss to combine (spinach with wilt slightly).  Top with feta cheese and serve immediately.
 

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