Quinoa Harvest Salad in a Grilled Portabello Mushroom

Quinoa Harvest Salad in a Grilled Portabello Mushroom

We all know the benefits of Quinoa, if you need a refresher, review my food blog-Quinoa: South American Superfood!

This Quinoa Harvest Salad with Grilled Portabella Mushroom recipe is a great summer meal. A light meal as a salad starter or build a bigger meal with adding grilled poultry or meat of your choice.

Checkout other options posted under Melissa’s Modifications below!

To Healthy Eating!

Melissa

 

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Quinoa Harvest Salad in a Roasted Portabello Mushroom
A versatile quinoa salad filled with sweet apples, nuts, dried fruit that can be layered over chicken breast, burger, or as I layered over a grilled Portabella Mushroom, keeping the recipe vegan/vegetarian.
Prep Time 45 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Grilled Portobella Mushrooms
Prep Time 45 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Grilled Portobella Mushrooms
Instructions
  1. Cook 1 cup of dry Quinoa per package.
  2. In a large mixing bowl, whisk together lemon juice, honey, oil, apple cider vinegar, salt & pepper.
  3. Gently combined cranberries, walnuts, sliced apples, arugula and herbs to quinoa.
  4. Add the dressing mixture. Lightly blend together.
  5. Heat pan over medium heat with oil or veggie broth/Braggs Liquid Aminos, place mushroom top (cap) down.
  6. Drizzle a small amount of of balsamic vinegar on the gills.
  7. Keep flipping mushroom to both sides as you grill, so both sides are done. 5-8 minutes.
  8. Place Quinoa mixture over the grilled portabella mushrooms and dig in!
Recipe Notes

Melissa's Modifications: This can be a very versatile recipe...If you eat meat, you can add a slice of grilled chicken between the Mushroom and Quinoa. Vegans could add a veggies burger for more fiber, protein, etc... Feta Cheese ( reg or vegan) can be added to Quinoa for another modification.

Nutritional Value: Calories 245; Fat 13g; Carbs 25g; Fiber 3.5g; Cholesterol 0; Protein 4g

 

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