Grilled portobello-quinoa salad for Meatless Monday
54
PREP TIME
20 min
TOTAL TIME
40 min
Makes
4 Servings
Grilled portobello-quinoa salad recipe Photo by Michael Graydon
Ingredients
- 2/3 cup quinoa
- 1/8 tsp salt
- 1/8 tsp hot-red-chili-flakes
- 1/4 cup white vinegar
- 3 tbsp dark sesame oil
- 2 tsp honey
- 2 garlic cloves , minced
- 2 tsp finely grated fresh ginger
- 1/4 tsp salt
- English cucumber
- 4 portobello mushrooms , stemmed, gills scraped out
- 1 red bell pepper , halved, cored and seeded
- 8 cups baby spinach
Instructions
- 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.
Nutrition (per serving)
- Calories
- 366,
- Protein
- 12 g,
- Carbohydrates
- 53 g,
- Fat
- 15 g,
- Fibre
- 7 g,
- Sodium
- 355 mg.
FILED UNDER: barbecue Dinner grill vegetables Vegetarian
