Vegetarian Portobello Mushroom Stack Over Quinoa This colorful, earthy dish offers a medley of powerhouse ingredients from protein-rich quinoa and chickpeas to vitamin-dense portobello mushrooms and red pepper. Canola oil’s light texture complements other ingredients without weighing them down.
Quinoa: 1 tsp canola oil 1/4 large sweet onion, chopped 2 cloves garlic, finely chopped 1 cup uncooked quinoa, rinsed 1 tsp cumin 2 cup low-sodium vegetable broth Mushroom Stack: 2 cloves garlic, finely chopped 1/2 tsp dried thyme 2 Tbsp sherry wine vinegar 2 Tbsp balsamic vinegar 1 Tbsp canola oil 1 red pepper, cored and sliced lengthwise 4 portobello mushrooms, stems removed and rinsed 1 cup cooked chickpeas 1/2 Tbsp canola oil 1 large sweet onion, sliced into half moons 1/4 tsp salt
Visit www.canolainfo.org for healthy recipes Instructions: 1. Preheat oven to 350° F. To prepare quinoa, in 2-quart saucepan, heat canola oil over medium heat. Add onion and garlic and sauté 2-3 minutes. Add quinoa and cumin, sauté another minute. Add vegetable broth and bring to boil. Cover pan, reduce heat to low and simmer 10-15 minutes until liquid is absorbed. 2. To prepare mushroom stack, in small bowl, whisk garlic, thyme, sherry and balsamic vinegars and 1 Tbsp canola oil. Dip red pepper slices in marinade and place on small baking sheet. Dip each mushroom in marinade, coating both sides, and place on half of large, parchment-lined baking sheet. Toss chickpeas in remaining marinade and place on other half of large baking sheet. Bake all 30 minutes, turning mushrooms and red pepper and tossing chickpeas once halfway through. 3. Set mushrooms and red peppers aside and add chickpeas to cooked quinoa. 4. In large sauté pan, heat 1/2 Tbsp canola oil over medium-high heat, add sliced onions and toss to coat with oil. Cook 7-8 minutes, sprinkle with pinch of salt and cook 10-12 minutes longer, stirring frequently until caramelized (onions will be a rich brown and smell sweet). 5. To serve, place 1 cup quinoa on each plate, top with one portobello mushroom (gill side down), three or four slices red pepper and caramelized onion. FOCUS of SWFL 2014 197