Grilled Portobellos with Quinoa Salad

6

PREP TIME

20 min

TOTAL TIME

45 min

Makes

4 servings

Grilled Portobellos with Quinoa Salad

Photo: Rob Caruso

These grilled portobellos are a great vegetarian main, stuffed with flavour.

Ingredients

  • 1/2 cup water
  • 1/3 cup quinoa
  • 1/8 tsp salt
  • 1/2 370-g jar roasted red peppers , drained and finely chopped
  • 1/4 cup apple cider vinegar
  • 3 tbsp sesame oil
  • 2 tsp honey
  • 2 garlic cloves , minced
  • 2 tsp finely grated fresh ginger
  • 1/4 tsp salt
  • 4 large portobello mushrooms , stemmed, gills scraped out
  • 2 zucchini , thinly sliced lengthwise
  • 8 cups baby kale

Instructions

  • Preheat barbecue to medium.
  • Boil water in a medium saucepan. Rinse quinoa with water. Drain. Stir into boiling water along with 1/8 tsp salt. Reduce heat to low and simmer, covered, until tender, about 12 min. Remove from heat and let stand, covered, for 5 min. Fluff with a fork. Stir in peppers.
  • Whisk vinegar with sesame oil, honey, garlic, ginger and 1/4 tsp salt in a large bowl until combined.
  • Brush half of vinaigrette over mushrooms and zucchini.
  • Oil grill. Barbecue portobellos and zucchini until tender, 3 to 5 min per side.
  • Add baby kale and zucchini to remaining vinaigrette and toss until coated. Divide mixture among 4 plates. Top with mushrooms. Fill portobellos with quinoa mixture.

Nutrition (per serving)

  • Calories
  • 260,
  • Protein
  • 9 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 13 g,
  • Fibre
  • 7 g,
  • Sodium
  • 393 mg.

Tip

Twist and pull the stem off each mushroom, then scrape out the dark brown gills with a spoon.

Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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