Roasted Portobello and Veggie Quinoa Stacks

This dish is not only beautiful... It's also delish! For this recipe, I cook the portobello mushroom caps and quinoa separately, then stack and bake for a few minutes. I like topping these stacks with fresh avocado, cherry tomatoes, jalapeno and parsley - it's a great combination of cooked and fresh veggies.

Roasted Portobello and Veggie Quinoa Stacks
by Sarah Farsh May 12, 2013
  • 2 portobello mushroom caps
  • 2 cups cooked quinoa
  • 1/2 sweet onion, diced
  • 5 cloves garlic, minced
  • 1/2 bell pepper, diced, color of choice
  • 1/2 tsp coconut oil (optional)
  • 2 tbsp raisins
  • splash veggie stock
  • 1 tsp Herbs de Provence
  • garlic powder
  • chili flakes
  • salt and pepper to taste
  • juice of 1/2 lemon
  • 2 tsp tamari (or soy sauce)
Preheat oven to 375. Season mushroom caps with chili flakes, garlic powder, Herbs de Provence, coconut oil and one teaspoon tamari on each mushroom cap. Bake on cookie sheet for about 15 minutes. Meanwhile, in a large skillet, dry saute onions, and add garlic, peppers, raisins, lemon, salt and pepper to taste. Add splashes of veggie stock when needed to deglaze pan. Add cooked quino to veggie skillet and combine. Top mushroom caps with quino veggie mixture, and bake for an additional 10-15 minutes. Garnish with avocado, tomato, parsley and jalapeno!


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