Portobello Quinoa

I have a soft spot for the earthy, meaty mushroom. This is a classic winter favorite and I made it into a healthy comfort food so I hope you like them too!


2 portobello mushrooms, sliced and washed and dried with a paper towel

1/4 cup quinoa

2 tablespoons parmesan reggiano

Assorted herbs (basil, cilantro, parsely)

Black pepper

Vegetable stock

1 teaspoon minced garlic


Bring 1 cup vegetable stock and 1 cup water to a boil. Add quinoa and garlic. Add mushrooms and herbs. Bring to a simmer until cooked and add fresh herbs. Serve with black pepper and cheese.




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