Quinoa Topped Portobello

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  • 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


  • 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.

Posted On

February 4, 2015

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