Jake and I enjoyed this dish for dinner a few nights ago. I picked up all the veggies from the Farmers Market and I had everything else on hand!
The original recipe came from Whole Foods, but I tweaked it a bit:
Ingredients
1/4 cup Season's Cinnamon Pear balsamic vinegar
2 pounds portobello mushrooms, stemmed and gills scraped out
1/2 cup red or white quinoa
3 cups tightly packed fresh spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/2 teaspoon freshly ground black pepper
2 pounds portobello mushrooms, stemmed and gills scraped out
1/2 cup red or white quinoa
3 cups tightly packed fresh spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/2 teaspoon freshly ground black pepper
Method
Preheat oven to 475°F.
Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the cinnamon pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and a little more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.
Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the cinnamon pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and a little more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.
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