Digging out of that dinner-time rut ain’t easy. I feel like I make the same things over and over and over … everyone seems to like my standard staples and it all gets eaten, so why mess with a good thing?!
As much as I like to keep it on the regular, it *is* good to switch it up every once and awhile. One of the best ways to do that is by having “theme” nights: Soup Sunday, Meatless Monday, Taco Tuesday, Stir-fry Wednesday, and so on. It forces me to get creative, without having to put a ton of effort into meal-planning.
I love building meals around a single vegetable. It’s incredibly healthy and a fun way to experiment in the kitchen. I’ll use all sorts of veggies from; bell peppers to spaghetti squash to sweet potatoes and, in this case, large portobello mushrooms. Stuff it with your favorite grain or seed, add in some seasoning and you’ve got yourself a full-blown meal!
These portobello mushrooms are filled with the seed, quinoa. It’s a favorite of mine because it’s gluten free, packed with protein, B-vitamins and fiber. It’s the perfect complement to meaty mushrooms.
Nutritionally, you can’t get much healthier than this dish. Not only does quinoa and mushrooms have major health benefits, but the seasoning I came up with packs an added nutritional punch: garlic, ginger, lemon juice, liquid aminos and turmeric.
Together these ingredients boast detoxifying, digestive and anti-inflammatory properties. A potent concoction that just happens to taste fantastic all together.
Turmeric is such a powerful, healing spice in and of itself. Its bitter, peppery flavor has a hint of orange peel and ginger scent. It packs a lot of flavor in just a small amount, along with some substantial health benefits. Health experts recommend getting in at least one teaspoon of turmeric a day and here’s why:
- Immunity booster
- Aids in liver function
- Rich in anti-oxidants
- Anti-inflammatory benefits
This dish is an easy way for you to get a little more turmeric into your diet. You just need a handful of vegetables, quinoa and a couple of mushrooms.
Not much time or effort goes into this dinner either, just chopping up a few veggies and sautéing them…
… cooking some quinoa, stuffing your mushrooms, baking for 30- and bam, you’re done! You can do that, right!? Sure you can!
Here’s what you’ll need for these healthy Turmeric Quinoa Stuffed Mushrooms:
Ingredients:
2 large portobello mushrooms
1 & 1/2 c. cooked quinoa
3 c. vegetable broth (to cook quinoa in, *optional)
1/2 c. broccoli sprouts
1/2 c. red onion (chopped)
1 red bell pepper (chopped)
2 carrots (peeled & julienned)
Seasoning:
1 Tbsp. of coconut oil (for frying pan)
1 heaping tsp. of ginger (peeled & grated)
1 heaping tsp. of garlic (peeled & grated)
1 tsp of turmeric
1/8 tsp pink himalayan salt (a pinch)
the juice of 1/2 -1 Meyer lemon
5-7 sprays of liquid aminos (or 1 to 3 tsp. of soy sauce)
*serves 2 to 3 people
Directions:
- Cook quinoa according to instructions. Use vegetable broth for the liquid for added flavor, or just use water. Cook and set aside.
- Prep your mushrooms. Tear the stems off and scoop out the gills inside. Clean the outside and sides of the mushrooms with a paper towel. (Rinsing mushrooms in cold water can cause them to absorb too much moisture.) Drizzle a little olive oil on the outside of the mushroom and sprinkle a little sea salt over the top. Place gill-side UP on a small cookie sheet or baking pan.
- Chop up your onion and bell pepper and julienne your carrots. Peel and grate the ginger and garlic and set aside.
- In a large skillet heat 1 tablespoon of coconut oil on medium heat, once melted add in onion and sauté until translucent.
- Add carrots and bell pepper to the onion, sauté for a few more minutes.
- Once vegetables are soft, add in spices and your grated ginger and garlic, sauté two to three minutes, remove from heat and add in broccoli sprouts and cooked quinoa, drizzle lemon juice on top and liquid aminos (or soy sauce) and mix well.
- Evenly distribute quinoa mixture inside two mushrooms.
- Bake in oven on 350 degrees for 30 minutes, or until the mushrooms are soft.
- Garnish with a little parsley (optional) and serve.
The turmeric brings a nice warmth to the dish along with the ginger. The tang of the lemon juice and the slight hint of the salty liquid aminos really balances out all the other flavors.
Mushrooms are an excellent source of fiber, potassium and selenium (a mineral that aids in liver enzyme function and detoxification). They’re a great way for non-meat eaters to get the feels for eating “meat.” They are fleshy and tender. You can make some great dinners out of mushrooms, from “steak”-like grilled mushrooms to broiled “bacon” mushroom slices … definitely worth experimenting with.
It’s such a hearty, flavorful meal that the whole family can enjoy. My kids loved the quinoa, not so much the mushroom, but exposing them to new flavors and dishes is so important. I’ve read it can take up to 50x before kids really catch on to new foods, so even if they want no part of something at first, it’s worth continuing to try, at least if you’re wanting to raise healthy eaters.
Set the table guys… it’s quinoa-mushroom-time!
*Notes:
*This dish is more savory, if you like things sweeter you can add in 1/2 -1 Tbsp. of grade B maple syrup or raw honey (for non-vegans) to your sautéed veggies (right before you add in your quinoa).
*I usually cook two cups of quinoa, using 1 & 1/2 cups for this dish and then using what’s leftover to add to salads during the week. It’s a nice source of protein to add to a green salad.
*If using soy sauce, use tamari sauce to keep it gluten free, or nama shoyu if you’re into a raw food diet.
