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Taking a look in the cabinet last night I saw I had a container of quinoa. I have not used quinoa too much, but one of my favorite couscous recipes is just some lemon and basil, so why not give that a shot in the quinoa. As the main course, I decided to make portobello mushrooms, cooked in marinara sauce and topped with shaved Parmesan cheese.
In a pot, add the quinoa and stock, and bring to a boil. Season with salt. Reduce to a simmer and cook, covered and stirring occasionally, until all of the liquid is absorbed, about 20 minutes. Add the lemon juice, basil, lemon zest and seasonings. Mix to combine. As an aside, the quinoa made a great mid-morning snack today at work.
In an oven-safe dish, add enough sauce to cover the bottom. Season the mushrooms with salt and pepper, and place in the sauce. Cook at 425F for about 10 minutes. Top the mushrooms with basil and Parmesan, cook for another 5 minutes. Place under the broiler for 5 minutes until cheese gets slightly browned.