Portobello Mushrooms with Quinoa

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This simple dish tastes truly gourmet. The strong portobello flavor is delicious with the nutty quinoa flavor. Try serving the dish on a bed of baby greens.

Ease: super quick Type: entree Prep Time: 5 minutes Total Time: 15 minutes Yield: 4 servings

Ingredients

6 large portobello mushrooms
2 onions
1 1/2 T canola or safflower oil
2 c quinoa
4 c water
1 t dried rosemary
2 1/2 T olive oil
black pepper to taste

Steps

• Rinse the quinoa well.
• Slice the mushrooms and onions into 1/2 " strips. You can also use the stems of the portobellos. Slice them into circles about 1/2" thick. The very tip of the stem is the only part that needs to be discarded.
• Bring quinoa and water to a boil in large pot. Reduce the heat to a simmer. Turn off the heat when all but 1/2" of the water is absorbed, about 15 minutes.
• Sauté onions, mushrooms in canola or safflower oil over medium heat for about 10 minutes, until vegetables are tender.
• Remove the mushrooms from the heat and stir in the rosemary, olive oil and black pepper.
• Serve mushroom mixture over a bed of quinoa.

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