Quinoa- and Vegetable-Stuffed Mushrooms
Winter Fruit Salad
Ingredients
- 2 cups water
- ½ tsp salt
- 1 cup quinoa
- 2 Tbsp olive oil
- 3 small zucchini, chopped
- 1 cup pine nuts
- 1 (7.5-oz) jar marinated artichoke hearts, drained and coarsely chopped
- ¼ cup julienned sun-dried tomatoes in oil
- ¼ tsp pepper
- 6 portobello mushrooms, stems and gills removed
- 1 cup crumbled feta cheese
Instructions
- Preheat oven to 450°F.
- Bring water and ¼ tsp salt to a boil in a medium saucepan over high heat; add quinoa.
- Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed.
- Meanwhile, heat oil in a large skillet over medium-high heat; add zucchini.
- Sauté 6 minutes or until browned and tender; add pine nuts, and cook, stirring, 2 minutes.
- Toss together quinoa, zucchini mixture, artichokes, sun-dried tomatoes, pepper, and remaining ¼ tsp salt in a bowl.
- Pile mixture onto portobello mushrooms on a greased rimmed baking sheet.
- Sprinkle with feta.
- Bake 5 minutes or until mushrooms are tender and cheese is melted.
Side Dish Ingredients
- 3 ripe pears, sliced
- 2 cups red grapes
- 3 kiwi, peeled and sliced
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
436
|
107
|
543
|
| Fat (g) | 31 | 0 | 31 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 29 | 28 | 57 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 521 | 3 | 524 |
Quick & Healthy Meal Plan
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