Creativity In The Kitchen

A dinner for two:

Quinoa and Portobellos
2 portobello mushrooms
1 medium onion
1 Tbsp. safflower or olive oil
Pinch of salt
1 tsp. dried chopped basil
Black pepper to taste
1 cup of quinoa
1 3/4 cups water (or use vegetable stock)

Rinse the quinoa well. Bring water and quinoa to a boil in a pot. Reduce the heat to a simmer, leave the lid on partially. Turn off the heat after about 15 minutes and let it stand.

Meanwhile, slice the mushrooms and onions into strips (not finely chopped). Over medium heat, sauté onions and mushrooms in the oil for about 10-15 minutes, until vegetables are tender and a little carmelized. Add basil and black pepper, then serve over a bed of quinoa with a lettuce salad on the side.

I thought this was very tasty. Husband dutifully ate some; he doesn’t like portobellos. But maybe I’ll make it again to eat for lunch.

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