Baked mushroom with orange and quinoa tabbouleh

Baked mushroom with orange and quinoa tabbouleh

By
From
Green Kitchen Travels
Serves
4

The parsley-packed tabbouleh salad is served as a side all across the Middle East and North Africa. It is one of the most flavourful salads we know, so in our home we often put it to better use than just serving it as a side dish. With the addition of orange, cinnamon and quinoa and paired with earthy-tasting baked Portobello mushrooms, it is a great dish during holiday celebrations. Bake the mushrooms until soft and juicy, pile tabbouleh in high stacks on them and top with pomegranate seeds. Not only is this dish delicious, it looks pretty stunning too.

Ingredients

Quantity Ingredient
4 portobello mushrooms
2 tablespoons cold-pressed olive oil
1 pomegranate, seeds scooped out and separated

Tabbouleh salad

Quantity Ingredient
100g quinoa
250ml water
sea salt
freshly ground black pepper
4 large bunches parsley, finely chopped
1 large bunch mint, finely chopped
1 small orange, peeled and finely sliced
1/2 red onion, finely sliced
1/2 lemon, juiced
1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180°C. Clean the mushrooms and discard the stalks. Place the mushroom caps upside down in a baking dish. Drizzle with olive oil and bake for 15 minutes or until soft and juicy.
  2. Meanwhile, rinse the quinoa in a sieve, then drain. Place in a saucepan and add the measured water and a pinch of sea salt. Bring to the boil, reduce the heat immediately and simmer gently for 15–20 minutes. Leave to cool slightly then mix together all the ingredients for the tabbouleh in a bowl.
  3. Let the mushrooms cool off slightly. Stack the tabbouleh high on top of the mushrooms, sprinkle with pomegranate seeds and serve. If making ahead, store the tabbouleh in an airtight container in the fridge for up to 3–5 days.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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