NUTRITION

SERVINGS

INGREDIENTS

200g Portobello Mushrooms

1 cup Cooked Quinoa (185g)

1 cup Sautéed Kale (67g)

150g Firm Tofu

1/4 cup Cooked Chickpeas

1/2 tbsp Olive Oil

2 cloves Garlic

1 tsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Clean the Portobello mushrooms and remove the stems. Place them on a baking tray.

• 3

  In a small bowl, combine minced garlic (reserve one clove for later if desired), mixed fresh herbs, salt, and pepper with 1/2 tablespoon olive oil. Brush the mixture generously over the mushrooms.

• 4

  Roast the mushrooms in the oven for about 15-20 minutes until tender and slightly caramelized.

• 5

  While the mushrooms roast, prepare the quinoa according to package instructions until fluffy.

• 6

  Heat a pan and lightly sauté the kale with a splash of water or a tiny drizzle of olive oil until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.

• 7

  Cube the firm tofu and, in a separate pan, lightly sear it with a little garlic and herbs until golden. Alternatively, add the tofu with the mushrooms during the last 10 minutes of roasting.

• 8

  Warm the cooked chickpeas in a small saucepan or in the microwave for about a minute.

• 9

  To plate, layer the cooked quinoa as the base, top with the roasted Portobello mushrooms, seared tofu, sautéed kale, and a scattering of warmed chickpeas.

• 10

  Drizzle any remaining herb garlic sauce over the dish for an extra burst of flavor and serve immediately.