QUINOA WITH MUSHROOMS RECIPES

MEDITERRANEAN QUINOA SALAD RECIPE | ALLRECIPES

Mediterranean Quinoa Salad Recipe | Allrecipes image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories Quinoa Salad

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 cups

Number Of Ingredients 15

Ingredients

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, CarbohydrateContent 20.1 g, CholesterolContent 44.6 mg, FatContent 13.9 g, FiberContent 2.4 g, ProteinContent 18.4 g, SaturatedFatContent 3.2 g, SodiumContent 713.1 mg, SugarContent 2.5 g

GRILLED PORTOBELLO MUSHROOMS RECIPE - FOOD NETWORK

Grilled Portobello Mushrooms Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 4

Ingredients

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

Steps:

Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

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