Ingredients
- 4 large portobello mushrooms
- 1 cup quinoa
- 2 cups vegetable broth
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, finely chopped (optional, for garnish)
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1
Preparation of the Portobello Mushrooms: Preheat the oven to 200°C.
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2
Clean the portobello mushrooms with a damp cloth and carefully remove the stems.
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3
Place the mushrooms on a baking sheet lined with parchment paper, with the open side facing up.
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4
Preparation of the Garlic-Herb Quinoa: Thoroughly rinse the quinoa under cold water.
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5
Bring the vegetable broth to a boil in a medium-sized saucepan.
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6
Add the quinoa to the boiling broth and simmer according to the package instructions, usually about 15-20 minutes, or until the quinoa is tender and has absorbed all the liquid.
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7
Meanwhile, heat a tablespoon of olive oil in a skillet over medium-high heat.
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8
Add the minced garlic to the pan and sauté briefly until fragrant.
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9
Add the cooked quinoa to the pan with garlic and stir well.
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10
Season with dried thyme, dried oregano, salt, and pepper to taste. Cook for a few more minutes while stirring regularly, allowing the flavors to blend well.
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11
Roasting the Portobello Mushrooms: Generously drizzle the portobello mushrooms with olive oil and rub them with your fingers to evenly distribute the oil.
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12
Season the mushrooms with salt and pepper to taste. Roast the mushrooms in the preheated oven for 15-20 minutes, or until they are tender and their juices begin to release.
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13
Serving: Divide the garlic-herb quinoa between two serving bowls. Place the roasted portobello mushrooms on top of the quinoa. Optionally, garnish with freshly chopped parsley for an extra flavor dimension.
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