Quinoa Stuffed Mushrooms

Photo: Veggie-Kids

Ingredients

1 cup (s) of quinoa

1 1/2 cups (s) of cold water

6 medium-large portabella mushroom caps (save the stems)

2 cloves garlic, minced

1/2 cup (s) of onion, diced

2/3 cup (s) of peas

2/3 cup (s) of tomato, diced

2/3 cup (s) of yellow bell pepper, diced (or any color will do!)

1 teaspoon of sea salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of garlic powder

1 tablespoon of extra-virgin olive oil to drizzle

1 tablespoon of cooking oil to saute

Preparation

Preheat oven to 375F.

In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.

Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper. Cook for about 5-7 minutes, stirring.

Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Mix thoroughly and let it finish cooking with the lid on.

Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray.

Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.

Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.