My friend and his wife recently started eating a vegetarian diet. I know that being a vegetarian takes a bit more planning, prepping, and work – but I also know the various rewards are worth it. For those of you who are looking for vegetarian recipes, here is one of my favorites.
Grilled Portobello Mushrooms with Quinoa Recipe
- 5 Tbsp. Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 Tbsp. Low sodium Soy Sauce
- 2 Garlic cloves (minced)
- 2 Portobello Mushrooms
Note: We usually double these ingredients and eat the other two for lunch the next day. Now that’s smart cook’n!
Directions: Grilled Portobellos
- Mix the first four ingredients above.
- Rinse mushrooms.
- Dip mushrooms bottom side up in bowl of mixture. Make sure to thoroughly coat the bottom side with mixture. Lift the mushroom out of the bowl and place it bottom side up on a plate or container. There should be liquid inside the “bowl” of the mushroom so that it can absorb throughout the day.
- Allow to marinate for a few hours. Tip: I usually do this in the morning and when I come home after work, they are ready to throw on the grill.
- Grill bottom side down on medium heat until slightly charred. Turn over and cook until soft/tender.
We also grill onions and bell peppers.
Quinoa Recipe
- 1 C Quinoa (well rinsed)
- 1 lb Tomatoes
- 1 small bunch of basil
- 2 oz. reduced fat feta cheese (crumbled)
Bring 2 cups water to boil and add the 1 cup quinoa. Cover and simmer over low heat until the water has been absorbed (about 12 minutes). Remove from heat, uncover, and let cool. Then add the chopped tomatoes, basil, feta, and salt to taste.
Enjoy!