Ludmilla and I definitely are meat lovers! I love to cook and eat every type of meat available, and with her being from Brazil, she is the same. But we also want a break from it sometimes, and I’ve been making lots of salads this summer…but our favorite has been the quinoa salad. I love the fact that it’s healthy, light and so versatile….I add so many things that make it even more delicious! Tonight, I decided to make the salad and also add a “meaty” addition….a marinated portobello mushroom cap. Portobello mushrooms are a very hearty and fulfilling meat alternative. We eat them often and with this salad…my friends you won’t go hungry….here’s what we had and I hope you find it as satisfying as we did!!!
4-5 Portobello mushrooms, caps and gills removed
1 T. minced garlic
1 T. minced shallot
1/4 c. balsamic vinegar
3/4 c. olive oil
1 tsp. dijon mustard
1 tsp. chopped rosemary
1 tsp. chopped thyme
salt and pepper
Mix garlic, shallot, vinegar, oil, mustard, herbs and salt and pepper together until combined. Pour over mushrooms and marinate for 1 hour. Cook in 400 degree oven for 10 minutes, just until mushrooms have softened and cooked through.
1 c. quinoa
2 c. stock or water
1/4 c. extra virgin olive oil
2 limes, juiced
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. red pepper flakes or to taste
1 1/2 c. diced tomatoes
1 1/2 c. black beans or garbanzo beans
5 green onions, chopped
1/4 c. chopped cilantro
1/2 c. chopped kalamata or nicoise olives
1/2 c. diced cucumber
1/2 c. crumbled feta cheese
1/2 c. diced zucchini
salt and pepper to taste
Bring quinoa and stock or water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and liquid has been absorbed, 10-15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, 1 tsp. salt and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, beans, green onions, cilantro, olives, cucumber and feta in a bowl.
Pour dressing over the salad and toss to coat. Season with salt and pepper.
Serve immediately or chill before serving.
Besides having this as an entree, we have also used this salad as a great finger food appetizer for parties.
Just hollow out a small piece of cucumber and fill with the quinoa salad.
Place it on a great platter and top with more feta or tomatoes…it’s wonderful!!!
Have a great weekend!
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Beijos e Tchau!