I've been meaning to post this since February. Sorry for the delay for those of you who asked for the recipe. I was beyond busy with the 3rd Annual Joanne Wood March Madness for Mammaries Hike that I put on each year to benefit the Breast Cancer Fund and the Wellness Community - Arizona. The hike was a great success, raising over $27,000 for the two charities. Woot!!
On to to the food. For Valentine's Day I created a tasty delicious side dish that ended up being more like a main dish really. It is very tasty and packs a pretty good protein punch from the quinoa.
Mediterannean Quinoa Stuffed Portobellos4 servings
4 medium sized portobello mushrooms
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tablespoon tamari
2 cloves garlic minced
salt and pepper to taste
1 Cup Quinoa
2 Cups Vegetable Broth
1 Tablespoon olive oil
1/2 large red onion or 1 small, diced small
2 garlic cloves minced
1/2 teaspoon oregano
1/4 teaspoon salt
black pepper to taste
1/4 cup sun dried tomatoes in olive oil choppped
1/2 cup coarsley chopped kalamata olives
2 teaspoons capers
2 teaspoons capers
Mix marinade ingredients in shallow baking pan. Add mushrooms and marinade for at least an hour turning once.
Preheat oven to 350.
Bake or grill portobellos for about 5 minutes until they just barely start giving up their liquid. Remove from oven or grill.
Prepare filling. In medium saucepan add quinoa to cold veggie broth. Bring to a boil cover and cook for 15 minutes or until all liquid is absorbed. Remove from heat and let sit 10 minutes. Remove cover and fluff. While quinoa is cooking heat oil in iron skillet or saute pan. Add onions and garlic and saute until onions are transluscent. Add oregano, red pepper flakes and salt. Saute for 3 minutes. Add sun dried tomatoes, olives, and capers and saute for another 3 minutes. In mixing bowl toss this mixture with quinoa. Salt and pepper to taste. Stuff each portobello cap with approximately 1/2 cup of mixture. Bake mushrooms in covered pyrex dish for 20 minutes.
As you can see, I garnished mine with a roasted pepper cut in a heart shape. You can also garnish with chopped fresh italian parsley.