Quinoa is one grain that I always keep in my pantry, but definitely under-utilize in my day-to-day cooking! But it is such a nutritional powerhouse. Did you know that it’s actually not a grain? Quinoa are in fact seeds, but since it can be cooked and ground like other grains it tends to be considered more in the latter category. It’s a good vegetarian source of protein, and contains all the essential amino acids, making it a complete protein.
It’s a very versatile ingredient and can be used in both sweet and savory dishes. This quinoa and bell pepper mixture is one of my favourites, whether it’s stuffed in the Portobello mushroom or as an addition to a meal-sized salad.
Quinoa-stuffed Portobello Mushrooms
1/2 cup quinoa
1 cup water
1 bell pepper, chopped (I used 1/2 each of red and yellow peppers)
1 shallot, chopped
1 garlic bulb, minced
1 tbsp fresh or dried parsley, chopped
1 tbsp extra virgin olive oil
salt & pepper
4 Portobello mushrooms, stems removed
Pre-heat the oven to 350F/175C.
In a pot over medium heat, mix the quinoa and water and bring to a boil. Allow to simmer until water is fully absorbed and quinoa is soft. Add more water if needed.
Meanwhile, in a separate frying pan, sauté the pepper, shallot, and garlic. Season with salt & pepper.
Once quinoa is cooked and pepper, shallot, and garlic is al dente, mix the vegetables in with the quinoa along with the parsley.
With the Portobello mushrooms stem-side up on a lined baking sheet, spoon the quinoa mixture into the mushroom “bowl” packing it down.
Bake in the oven for 20 minutes, the mushrooms should become soft but still hold their shape.
Serve as you desire, perhaps with a sprinkle on top of fresh parsley and some feta!