Trust me. I am a huge fan of simple recipes.
This Potato Kale Soup comes together in a flash.
This Tomato Orzo Salad uses simple ingredients and is full of flavor.
So when I stumbled across a recipe for quinoa-stuffed mushrooms in the I Love Trader Joe's Cookbook (the one that Allison and Tuck gave us on their trip out here in June), I was intrigued.
The recipe was simple enough - literally just quinoa placed on top of a portobello mushroom.
Here's the thing though: I don't want to sacrifice flavor to achieve simplicity. I want both.
A chopped tomato and a drizzle of balsamic vinegar added an easy pizzazz to this recipe.
Oh, and those green beans? Just you wait! They deserve a post all on their own!
Adapted from: I Love Trader Joe's Cookbook
1/4 cup dry quinoa
1/2 cup water
2 portobello mushroom caps
1 tomato, chopped
1 tablespoon balsamic vinegar
1 slice provolone cheese, cut in half
In a small saucepan, bring the quinoa and water to a boil. Cover and cook for 10-12 minutes - until the quinoa has absorbed all the liquid.
Meanwhile, heat a nonstick skillet over medium heat. Cook the portobello mushrooms for 5 minutes per side.
After the quinoa has finished cooking, add in the tomato and balsamic. Stir to combine.
Place mushroom caps on plates - hollow side facing up. Put one half of a cheese slice on each mushroom. Divide quinoa mixture between the two caps - placing directly on the cheese. Serve immediately.