Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
For the Quinoa Bowl: Cook the quinoa
- Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
- In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
Roast the vegetables:
- Preheat the oven to 400°F (200°C).
- On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.
Assemble the bowl:
- Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.
For the Stuffed Mushrooms:
- Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.
Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Mix Quinoa with Vegetables:
- Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.
Stuff the Mushrooms:
- Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
Bake:
- Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
- Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.
Cook Times
Ingredients
Ingredients
For the quinoa bowl:
- 1 cup quinoa
- 2 cup water
- 1 medium zucchini chopped
- 1 medium bell pepper chopped
- 1 medium carrot sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Kosher salt
Optional:
- 2 tablespoon fresh cilantro chopped for garnish
For the stuffed mushrooms:
- 2 cup quinoa
- 8 portobello mushroom
- 2 tablespoon extra virgin olive oil
- 1 large onion diced
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Kosher salt
- 2 tablespoon fresh lemon juice
For garnish:
- 2 tablespoon Italian parsley
Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg
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