Asparagus Portabella Quinoa
This was the last night of Passover…I intend to wait until after dark for dinner tomorrow…it’s going to be a carb fest. We did quinoa again tonight, and frankly if I was writing a cookbook, this would be the first recipe. It was absolutely delicious.
This may not look like much, but it was DAMN good, and I highly recommend you give it a shot (assuming you’re a fan of quinoa of course…and asparagus…and zucchini…and mushrooms) I also didn’t measure anything for this, but I approximated as best I could…
Generous drizzle Extra Virgin Olive Oil
Approx. 1/4 cup Braggs
Approx. 1/3 cup cooking sherry
1 tbs red curry paste
1 tbs tomato paste
1-2 tbs dried tarragon
Generous Grind white pepper
Heaping tbs minced garlic
Generous sprinkle mesquite seasoning
2 large portabella mushrooms; de-stemmed
2 zucchinis, halved and then sliced into half-rounds
1 bunch zucchini cut into thirds
1 medium onion; minced
1.5 cups quinoa
3 cups vegetable stock
1. At least an hour before starting to cook, combine the portabellas and all above ingredients in a large ziploc bag and refrigerate so they’ll marinate. Try to flip the bag half way through so both sides are flavored evenly.
2. Boil the vegetable stock in a medium pot and once it’s reached a rolling boil, add the quinoa and lower to a simmer. In the meantime, mince the portabellas and add all the vegetables including the marinating liquid to a wok or large skillet.
3. Once the quinoa has soaked up all the stock, add it to the vegetable mixture and allow to cook until all liquids are absorbed.