Food is the foundation of good health, glowing skin, healing bodies. Make your clean cooking simple and fun. This recipe can be modified with any grain or seed (barley, rice, farro) and any vegetables you have on hand (spinach, carrots, zucchini) Just keep the basics proportions and it’s fool-proof. Perfect for meal planning, buffets and even romantic dinners!
Use any type of grain or vegetables on hand. Eliminate cheese if dairy free. Replace with creamy cashew dressing. Multiplies easily!
- 1/2 cup uncooked quinoa rinsed
- 1 cup water
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 3 cups baby kale or spinach, chopped
- 4 cloves garlic, chopped
- 1/2 cup bread crumbs (gluten free if requires)
- 1/4 cup grated parmesan cheese (optional)
- 1/8 cup toasted pine nuts, chopped
- 3 each portobello mushrooms, stem and gills cleaned out
- 1/4 cup white wine (optional, use more veg stock if omit)
- 1/4 cup vegetable stock
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 2 oz goat or feta cheese (optional)
- 1/2 cup chopped basil, plus a few leaves for garnish
- 1/2 cup optional fresh sprouts
1. Add quinoa and water to pan, boil, cover and reduce heat to low. Cook for 15-20 minutes
2. Meanwhile, preheat oven to 400 degree. On stove-top, saute onion and red bell pepper in olive oil until soft. Add garlic, red pepper flakes, salt, kale and stir until wilted. Remove from heat. let cool 3 minutes. Add in quinoa, pinenuts, breadcrumbs, basil and cheese.
3. Rub cleaned portobellos with olive oil. Sprinkle with salt. Stuff with quinoa mixture. Place into lightly oiled 9x9 baking pan or pie dish. add wine and stock. cover with aluminum foil and bake 15 minutes. Remove cover, add goat or feta cheese or vegan cheese to top and return to oven uncovered for 20 more minutes.
4. Serve with chopped basil, optional sprouts as garnish