This has been given the official seal of approval by carnivores as a truly satisfying “meatless monday” meal. It’s super easy to make and full of flavour.
For the Mushrooms:
4 large portabella mushrooms
6 cloves of garlic, bashed, bruised or chopped
1/2 red chilli, sliced (seeds removed if you don’t like things too spicy!)
1/3 cup balsamic vinegar
3 tbsp olive oil
pinch of salt and pepper
a few sprigs of fresh rosemary and thyme (or 2 tsp each of dried)
For the Quinoa:
1 cup quinoa
3 tbsp apple cider vinegar
juice of 1 lemon
rind of 1/2 lemon
1 1/2 cups water
1/3 cup walnuts, toasted and chopped
1 big handful fresh basil, roughly torn
1 big handful fresh parsley, finely chopped
1 big handful fresh spinach leaves, roughly chopped
The longer you can marinate the mushrooms the better, in fact this is a great meal to prepare a day in advance. The quinoa tastes great after a day too. If you can’t prepare it the day before then just make sure the mushrooms are marinating for at least 2 hours.
Chop off the mushroom stalks, wash any dirt off and pat dry with a paper towel. Put the mushrooms and all the ingredients for the marinade straight into a ziplock bag and shake around so everything is covered. Put the bag in the fridge for a few hours or overnight. Shake the ingredients around every so often.
For the quinoa – put a medium saucepan on the stove on a medium heat and add the quinoa, apple cider vinegar and lemon juice. Stir this in as the pan starts to heat up and then add the water after a minute or two. Bring to the boil then turn down to a simmer for 15-20 minutes, or until the water is absorbed and the quinoa is cooked.
Once the quinoa has cooled a bit – give it 5-10 minutes or so – add the lemon rind, walnuts, basil, parsley and spinach.
Add the quinoa either cold – or you could warm it up right before serving.
These work great as a veggie BBQ option, veggie burger, stuffed with quinoa, or sliced up in a grilled cheese!