Garlic Portobellos over Summery Quinoa

For the mushrooms:
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom

In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.

In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)

For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion

Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.

Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.

While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.

Toss all the remaining ingredients together.

Makes 4 servings.

From Quantum Wellness Pg. 233