Ingredients
- 2 Portobello mushrooms, cleaned
- 3 cloves of garlic. chopped
- 1 tablespoon fresh basil (or 1/2 Tablespoon dried), chopped
- Olive Oil
- Balsamic Vinegar
- 1 small tomato cut into cubes
- 1/2 orange and 1/2 yellow bell pepper cut into cubes (or any combination)
- Fresh cilantro for garnish
- 1 avocado
- 1 cup quinoa ( I used red for this recipe)
Dressing for Quinoa
- 1 lime - zested and juiced
- 2 Tablespoons Olive Oil
- 1 Large garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon pure maple syrup
- 1/2 teaspoon fine grain sea salt
Instructions
- Rinse quinoa in a sieve before cooking.
- Add one cup of quinoa to 2 cups of water and bring to a boil, then simmer covered for about 20 minutes (or until all the water is absorbed).
- Let the quinoa cool in and bowl and then prepare dressing below and add to slowly to quinoa.
- Add 1/2 yellow and 1/2 orange bell pepper and 1 small tomato to quinoa.
- Preheat oven to 350.
- Clean Portabellos, remove stems
- Coat the rounded top lightly with Olive Oil to prevent sticking.
- Place them on a baking sheet.
- Drizzle olive oil on the flat side.
- Sprinkle with chopped garlic.
- Drizzle with aged balsamic vinegar.
- Place mushrooms in the oven for about 20 minutes (watch them so they don't over cook).
- Remove mushrooms and sprinkle with fresh basil.
- Place each mushroom on a plate and add quinoa salad on top.
- Garnish with fresh cilantro and avocado.
