Looking for a side to your grilled meats? THIS is it. The nutty tones of Quinoa pairs well the earthy, smoky mushrooms. Adding roasted tomatoes adds a sweet note. This dish is packed with protein and tons of healthy and can easily stand alone.
Roasted Mushrooms and Tomatoes with Herbed
- 16 ounces Baby Bella mushrooms
- 1 tablespoon Extra Virgin Olive Oil
- Handful of cherry tomatoes
- ¼ teaspoon salt
Herbed Quinoa
- 1 cup Organic Quinoa, rinsed in a fine-mesh colander
- 2 cups water
- ½ cup Parmesan cheese, grated
- ¼ cup chopped fresh lemon thyme or flat-leaf parsley, divided
- 1 clove garlic, pressed or minced
- ¼ teaspoon salt
- 1 tablespoon Extra Virgin Olive Oil, plus more for drizzling on top
- 2 to 3 teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
- To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Add tomatoes. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms and tomatoes are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
- Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the sage or parsley, reserve some for garnish. Add garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
- To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms, tomatoes and their extra juices, then sprinkle the remaining sage or parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.
