Quinoa Stuffed Mushrooms
By: Veggie-Kids
Published: Thursday, May 26, 2011 - 10:19am

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

1 Preheat oven to 375F. 2 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. 3 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. 4 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. 5 Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. 6 Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper. 7 Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.