Great Grandma Lynda's Simply Perfect Portobellos

Ingredients

Portobello Mushrooms - 1 per serving

1/2 C. Quinoa

1 C. Vegetable Broth

1 bunch Green Onions - green ends chopped

Beef Steak Tomatoes

Parmesan cheese - fresh and grated

Sea Salt and Pepper - to taste

Extra Virgin Olive Oil

Directions

Cook Quinoa as you would rice.  1/2 C. of Quinoa and 1 C. of Vegetable Broth will yield 1 1/2 cups of cooked Quinoa.  Double if making a larger batch of mushrooms or double and reserve remainder for another meal.  Bring Broth with Quinoa to a boil.  Turn heat down to low, cover and simmer for about 15 minutes or until all liquid is absorbed.

Preheat oven to 350 degrees F.

Chop green ends of onions, enough for each mushroom.

Remove mushroom stems and carefully scrape out gills from cavities.  Rub outside of mushrooms with a little olive oil.

In cavity of each mushroom layer cooked Quinoa, Green Onions, Parmesan Cheese, a large slice of Tomato.  Top with more Parmesan.  Remember to season as you go.

Place Mushrooms on baking sheet lined with parchment paper.  Bake in oven for about 15 - 20 minutes or until Cheese is nicely melted.

Suggestion: 

Serve with Pumpernickel Garlic Toast.  Buy sliced Pumpernickel Bread at Safeway (a big round loaf, not the little blocks.)

(For toast- rub bread slices with butter mixed with garlic powder, or drizzle with Extra Virgin Olive Oil and rub Bread with a Garlic Clove.  Place in oven until toasted.)

This dish is good as a light lunch or a side. Delicious!


Yet another recipe from my mom. Thanks mom. :) 

Great Grandma Lynda's Layered Quinoa Salad

Ingredients

1 C. Quinoa

2 C. Vegetable Broth

3 medium-sized Carrots, shredded

1/3 medium-sized Red Onion, sliced thinly

1 540 ml can of Black Turtle Beans, drained and rinsed

1 English Cucumber, cut in cubes

1/2 bunch of fresh Dill, chopped

6 Radishes, sliced

1/2 bunch Green Onions, green ends only, chopped

1 bunch Italian Flat Leaf Parsley, chopped

1/2 bunch Mint, chopped

1/3 each Green, Yellow, and Red Bell Peppers, chopped and/or sliced in thin strips

1 basket of Grape Tomatoes

A handful of Cashew Nuts

Sea Salt and Pepper to taste

Directions

For Quinoa: Bring to boil the vegetable broth, add Quinoa. Turn down to a low heat. Cook as you would rice until all liquid is absorbed. Add Sea Salt and Pepper if desired and fluff Quinoa with a fork or spoon. Cool.

In a large clear bowl ( so all the pretty layers are visible ) layer ingredients, starting with the Quinoa. Then add the shredded Carrots, Red Onion, Black Turtle Beans, etc. Add the rest in layers as desired ending with the Flat Leaf Parsley and Mint. Decorate the top with the Grape tomatoes and Cashews.

Dressing

In a glass jar with lid add:

Juice of 1/2 Lemon

Juice of 1/2 Lime

1/3 C. Apple Cider Vinegar

1/2 C. Virgin Olive Oil, or more if desired

1 tsp. Liquid Honey or other natural sweetener

Sea Salt and Pepper to taste

Put lid on jar and shake vigorously. Add to salad in dribbles or leave in jar for adding to individual servings. Store the remainder in fridge for next time!

Note: This recipe is meant to be tweaked as desired. Remember, Quinoa triples in volume when cooked, unlike rice which doubles in volume. The pungency of Red Onions can be tamed by soaking them in cold water. This is a great salad to take to a party! 

*This is a family recipe, enjoy. :)