For the Quinoa:
- 2 cups cooked & cooled quinoa (made with water & salt or G-Free stock)
- Vegetables cut into roughly 1 inch pieces:
- 2 red peppers
- 1 yellow bell pepper
- 2 onions
- 2 zucchini
- or other veggies as desired
- 4 tablespoons olive oil
- kosher salt & pepper
- 4 tablespoons of your favorite vinaigrette
For the Mushrooms:
4 large portobello mushroom caps, cleaned & gills removed
2 tablespoons Afire Steak & Hamburger Rub or other Gluten Free steak seasoning blend
6 - 8 tablespoons olive oil
2 Afire grilling planks (if smoking indoors, you'll need a large rimmed sheet pan & foil for tenting)
To roast the vegetables, place the veggies in a single layer on a large rimmed baking sheet. Drizzle with the olive oil and season with salt & pepper. Place in a 400°F oven, and check every 15 minutes, stirring to rearrange vegges as they cook; the process should take 45 minutes to an hour. Heat can be reduced to 350°F if vegetables are browning heavily before they are cooked through. Add more olive oil if the vegetables absorb the oil and appear dry during cooking.
Add the roasted vegetables and vinaigrette to the quinoa and stir to incorporate. Add fresh herbs if desired.
Prepare Afire Grilling Plank by soaking it in water for at least 30 minutes. If you plan to cook indoors, heat your oven to 400°F and place the planks on a large rimmed baking sheet, with foil ready. If you plan to use your outdoor grill, simply heat it to 350-400°F
In a large bowl, drizzle the mushroom with olive oil on both sides, and coat with Steak & Hamburger seasoning. Place two mushroom caps on each plank, cap up.
If cooking indoors, tent the planks & baking sheet tightly with foil, and place in the oven for 20 minutes. If cooking outdoors, place the planks directly on the grill and cook mushrooms for 20-25 minutes or until they appear done.
Serve the mushrooms over the quinoa - enjoy!
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