I saw a recipe similar to this in one of my favorite magazines, Real Simple. I switched up some ingredients, used what I had on hand and what was fresh. The result: a delicious dinner!
I've been eyeing these huge, gorgeous looking portobello mushrooms in the market for weeks and I am convinced that I subliminally gravitated toward this recipe when I first saw it!
Step 1: Heat the oven to 400 degrees and cook 1/2 cup quinoa according to package directions (about 12-15 minutes).
|Step 2: place the mushrooms on a baking pan and rub them with olive oil and season with salt and pepper. Roast them (stem down) for 18-20 minutes or until they are tender.|
|I thought my mushrooms were burned, but they were fine! Just got a little dark. The olive oil, salt and pepper really brought out the flavor.|
|Step 3: Mix the quinoa with cherry tomatoes, cucumbers, freshly chopped basil, onions, chopped almonds, dried thyme, salt, pepper and 1 TBS olive oil.|
|Step 4:Make a dressing to drizzle over the mushrooms and a side salad. I used: 1 TBS water, 2 TBS olive oil, 2 TBS freshly squeezed lemon juice, thyme, salt and pepper to taste.|
|Step 5: Top the mushrooms with your mixture and drizzle with the dressing!|