Monday, August 27, 2012

Coconut Quinoa Stuffed Portabellos

These stuffed portabellos have a ton of flavor, nutritious, and very filling. As well as, can be very versatile adding any veggies to the mix, pairs well with just about anything, and a quick dish to cook up. The coconut flavor is just incredible, a perfect compliment to the nutty taste of quinoa. I topped mine with a little sprinkle of chili flakes as I always love to add heat to my dishes and served it with broccoli and cubed sweet potatoes. 








Coconut Quinoa Stuffed Portabellos: (serves 2)

Ingredients:
2 large portabello mushrooms
1/2 cup quinoa
1 cup coconut milk
1/2 cup frozen peas, thawed
1 handful of spinach, chopped
dash of pepper & salt
chili flakes (optional)

Directions:
Bring a small sauce pan with quinoa and coconut milk to a boil, cover, and lower heat to simmer for about 10 minutes. Add in peas & spinach, mix, and cover. Let cook for another 5 minutes or until milk is absorbed. Meanwhile, place portabellos on a lightly greased pan and let cook for about 5 minutes on each side. Remove from pan, place on plates and top with quinoa mixture. Serve alongside other delicious sides and if desired sprinkle with chili flakes.


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