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Quinoa, Spinach, and Goat Cheese Grilled Portobellos

Boil water and quinoa together in a saucepan over high heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove from heat and set aside. Heat 1 tbsp. of grape seed oil in a sauté pan over medium heat. Add chopped mushroom stems and onion. Cook for 7 minutes. Add spinach, stir, then remove from heat. Stir quinoa, walnuts, and goat cheese into the spinach mixture. Set aside.

 

Brush the tops of the mushroom caps with 1 tbsp. grape seed oil, and place on a baking tray, cap side down. Apply the quinoa mixture equally onto the mushrooms. Sprinkle the 2 tbsp. of reserved goat cheese evenly over the filling.

 

Preheat the grill to high heat. Place stuffed mushrooms on the grill, cap side down, and grill for 8-10 minutes, until cheese is melted and golden, and mushrooms are tender.

Ingredients:

1)

water: 0.75 cup

2)

quinoa: 0.5 cup

3)

grape seed oil: 2 tablespoon

4)

Portobello mushrooms, stems removed and chopped: 4

5)

onion, sliced: 0.65 cup

6)

baby spinach: 3 cup

7)

walnuts, chopped: 0.25 cup

8)

goat cheese: 0.5 cup

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