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Chudda's Cuisine/Lounge
Jul 19, 2013
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VEGETARIAN EXPLOSION!

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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!!!

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Portobello Mushrooms:

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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.

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Quinoa Salad:

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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.

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Pour dressing over the salad and toss to coat.  Season with salt and pepper.

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Serve immediately or chill before serving.

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Besides having this as an entree, we have also used this salad as a great finger food appetizer for parties.

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Just hollow out a small piece of cucumber and fill with the quinoa salad.

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Place it on a great platter and top with more feta or tomatoes…it’s wonderful!!!

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Have a great weekend!

And don’t forget to share this post or the blog’s page on Facebook to help us with the divulgation!!! Thank you very much for your support!

Beijos e Tchau!

Marilyn Chudda!

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Clean out seeds and place flat side down onto a sheet pan.

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Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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