Grilled Portobello-Quinoa Salad
1 C. (240 ml.) water or broth
2 minced garlic cloves
Makes 6 servings.
Preheat barbeque to medium.
Bring water or broth to a boil. Stir rinsed quinoa into boiling liquid with chili pepper flakes. Immediately reduce the heat to low and simmer, covered, until tender, when the ‘eyes’ show, about 12 minutes. Remove from heat and let it stand, covered, for another 5 minutes.
In a bowl whisk together the mead vinegar, sesame oil honey, garlic and ginger until combined.
Peel strips lengthwise from the cucumber or zucchini, about 4 in. (10 cm.) long, until you get to the seeds which you can discard. Place the strips in a small bowl and marinate with 1/3 of the vinaigrette.
Brush the Portobello mushrooms (having removed stems and gills) and the red pepper (core and seeds removed) with some of the vinaigrette. Barbeque both on an oiled grill until tender, about 5 to 6 minutes each side.
Place the baby spinach or Swiss chard in a large bowl and toss with ½ of the remaining vinaigrette. Arrange the leaves and ribboned cucumber/zucchini on 4 plates. Top with the mushrooms, cup side up.
Finely chop the grilled red pepper and add to quinoa mixture with the remaining vinaigrette. If desired use a few pepper strips as garnish.
Fill the mushrooms and serve!
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