Grilled Portobello-Quinoa Salad

Grilled Portobello-Quinoa Salad

1 C. (240 ml.) water or broth
1/2 C. (90 g.) quinoa
1/8 tsp. (.25 g.) chili pepper flakes
¼ C. (60 ml.) Chinook Vinegar Works mead vinegar
3 Tbsp.(45 ml.) sesame oil
2 tsp. (10 ml.) Chinook Honey

2 minced garlic cloves
2 tsp. (10 g.) grated fresh ginger
Small English cucumber or zucchini
6 Portobello mushrooms
1/2 red pepper
8 C. (200 g.) baby spinach or Swiss chard

Makes 6 servings.

IMG_1118 Portobello Quinoa SaladDirections

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!

To print this recipe please go to Grilled Portobello-Quinoa Salad

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