By Juanita Franco
Preheat your grill to medium-high heat.
Cook the quinoa according to package instructions: rinse the quinoa under cold water, then place it in a pot with 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, clean the portobello mushrooms and remove the stems. Mince 2 cloves of garlic.
In a small bowl, mix 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, minced garlic, salt, and black pepper. Brush this mixture on both sides of the portobello mushrooms.
Grill the portobello mushrooms for about 5 minutes on each side until they are tender and have visible grill marks. Remove from grill and let them cool slightly. Once cooled, slice them into strips.
In a dry pan over medium heat, lightly toast the pine nuts until they are golden brown, stirring frequently to prevent burning. Remove from pan and set aside.
In a large bowl, combine the cooked quinoa, sliced grilled portobello mushrooms, roasted red & yellow peppers, and 3 cups of arugula. Toss together gently.
Drizzle the salad with the remaining olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper to taste. Toss again to ensure everything is well coated. Top with toasted pine nuts and the remaining 1 cup of arugula.
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By Juanita Franco
This Vegetarian Salad Grilled recipe is ready in 45 minutes and features portobello mushrooms, quinoa, roasted red & yellow peppers and other delicious ingredients. Contains 320 calories total.
Preheat your grill to medium-high heat.
Cook the quinoa according to package instructions: rinse the quinoa under cold water, then place it in a pot with 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, clean the portobello mushrooms and remove the stems. Mince 2 cloves of garlic.
In a small bowl, mix 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, minced garlic, salt, and black pepper. Brush this mixture on both sides of the portobello mushrooms.
Grill the portobello mushrooms for about 5 minutes on each side until they are tender and have visible grill marks. Remove from grill and let them cool slightly. Once cooled, slice them into strips.
In a dry pan over medium heat, lightly toast the pine nuts until they are golden brown, stirring frequently to prevent burning. Remove from pan and set aside.
In a large bowl, combine the cooked quinoa, sliced grilled portobello mushrooms, roasted red & yellow peppers, and 3 cups of arugula. Toss together gently.
Drizzle the salad with the remaining olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper to taste. Toss again to ensure everything is well coated. Top with toasted pine nuts and the remaining 1 cup of arugula.
Calories per Serving: 320
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