Dinner Tonight: Red Quinoa Salad & Baked Portobello Mushrooms with Avocado and Pesto

by phoenixortheflame

I borrowed Anna Getty’s easy green organic from my work and found some really delicious-sounding and -looking recipes. I was so excited to try out two of them for dinner tonight.

The Red Quinoa Salad was amazing, both in taste and appearance. This was the first time I’d cooked with red quinoa and, though I shouldn’t be surprised, it was the same as white quinoa–only red!

You’re supposed to rinse quinoa before cooking with it because it has a bitter coating, but I don’t have a fine mesh strainer so I had to use a cloth as a makeshift strainer.

Sounds inventive, right? Super ineffective though! Good thing my birthday is coming up, hint hint!

Anyway, the quinoa salad has feta cheese, diced cucumber, dried cranberries, parsley, and a lemon-olive oil dressing.

The recipe also calls for pine nuts, but did you know that pine nuts are like $7.99 per 100 g? So I skipped the pine nuts and instead toasted some chopped almonds–and they were perfect!

The Baked Portobello Mushrooms were good, but I don’t think I’ll make them again. The avocado and pesto made the dish too rich for my taste, but my boyfriend said they were delicious (which is a big deal, trust me) so don’t take my word on the shrooms.

I do, however, love portobello mushrooms and have to find a different recipe to use them in. They have such a great meaty texture and are a really great meat substitute.

In conclusion, Red Quinoa Salad=yum yummy, Baked Portobello’s=not bad, but portobellos in general=delicious.

Eat flexy, feel sexy!