Grilled portobello-quinoa salad for Meatless Monday

Prep 20 min
Total 40 min
Makes 4 Servings



2/3 cup
1/8 tsp
1/4 cup
white vinegar
3 tbsp
dark sesame oil
2 tsp
garlic cloves, minced
2 tsp
finely grated fresh ginger
1/4 tsp
English cucumber
portobello mushrooms, stemmed, gills scraped out
red bell pepper, halved, cored and seeded
8 cups
baby spinach


  • Preheat barbecue to medium.
  • Bring 1 cup water to a boil in a saucepan. Rinse 2/3 cup quinoa with water. Drain. Stir into boiling water along with 1/8 tsp each salt and hot-red-chili flakes. Reduce heat to low and simmer, covered, until tender, about 12 min. Remove from heat and let stand, covered, for 5 min. Fluff with a fork.
  • Whisk 1/4 cup white vinegar with 3 tbsp dark sesame oil, 2 tsp liquid honey, 2 minced garlic cloves, 2 tsp finely grated fresh ginger and 1/4 tsp salt in a medium bowl until combined. Peel long strips from an English cucumber, turning it around as you go until you reach the seeds. Discard seeds. Place strips in a small bowl. Toss with one-third of vinaigrette.
  • Lightly brush some of the remaining vinaigrette over 4 portobello mushrooms (stemmed and with gills scraped out) and 1 halved, cored and seeded red pepper. Oil grill and barbecue mushrooms until tender and peppers until tender-crisp, 5 to 6 min per side.
  • Place 8 cups baby spinach in a large bowl, then toss with half the remaining vinaigrette. Arrange cucumber ribbons and spinach on 4 plates. Top with mushrooms. Finely chop peppers and stir into quinoa along with remaining vinaigrette. Fill mushrooms with quinoa mixture.


Calories 366, Protein 12 g, Carbohydrates 53 g, Fat 15 g, Fibre 7 g, Sodium 355 mg.
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