- 1/2 cup(s) quinoa, rinsed (I used red quinoa to add some color)
- 1 1/4 pound(s) brussels sprouts
- 4 teaspoon(s) extra virgin olive oil
- 4 large portobello mushroom caps
- 1 teaspoon(s) fresh thyme leaves
- 2/3 cup(s) frozen corn
- 3 ounce(s) feta cheese, crumbled (3/4 cup)
- 1/2 teaspoon(s) ground cumin
Directions
- Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
- Meanwhile, trim and halve sprouts. In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
- While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
- When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.

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