A very versatile and tasty recipe that can be a main dish or a sandwich
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Equipment
Rice cooker or sauce pan, chef's knife and large skillet
Ingredients
1C Quinoawell rinsed
2-3 large Portobello mushroomscubed
112 oz. jarRoasted red pepperssliced
1smallRed onionsliced
2TOlive oilextra virgin
¼CRed wineoptional
2TTamariorganic
2tThyme
Salt & pepperto taste
Pesto
2CBasilfresh
⅓CWalnutsraw
1cloveGarlicpeeled
¼COlive oilextra virgin
Instructions
Start the quinoa cooking in either a rice cooker or covered sauce pan. (1 C quinoa, 2 C water)
Prep onions by slicing, cube portobello mushrooms and rinse roasted red peppers
Start cooking skillet items after quinoa cooks about 10 minutes so that they will finish cooking about the same time as the quinoa
Sauté red onions in olive oil a few minutes
Add cubed portobello mushrooms, roasted red peppers, tamari, red wine (if used) and seasonings and cover. Cooks in about 10 minutes.
Serve over quinoa. Top with pesto.
Notes
This recipe "total time" assumes you have made the pesto ahead of time. Whether it's frozen or in the fridge, it should be brought to room temp before serving.