Photo: Robert Caruso
These grilled portobellos are a great vegetarian main, stuffed with flavour.
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
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.
Protein 9g, Carbohydrates 33g, Fat 13g, Fibre 7g, Sodium 393mg.
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.