Posts Tagged ‘Quinoa Recipes’

Pizza Quinoa Mushrooms

Tuesday, July 14th, 2015

Pizza Quinoa Mushrooms from MomAdvice.com *This post is sponsored by Wild Oats.  Thank you for supporting the companies that support this site!

There is not much that I miss since going gluten-free except the convenience of eating anywhere where I want without worry.

In fact, there is only one food that I really and truly miss…

Pizza.

Pizza Quinoa Mushrooms

I have blogged about our weekly pizza night together that has been a family tradition for many years. I can admit it,  I miss the days of sitting down and sharing a pizza with my kids. For awhile, our pizza nights lapsed- making pizza for everyone else and me eating a cardboard version of it just wasn’t in the cards at first. The only way that I can explain it is that it was a time of mourning for me. Others echo me when they say that they were blue to find out that they needed to make diet switches. It is like a little part of your life has changed and won’t be the same again.

Luckily, substitutions can be made with gluten-free crusts, but they often lack the flavor of that soft, doughy variety. I still make them on occasion, but I wouldn’t say gluten-free pizza is my favorite thing.

Portobello mushrooms, hollowed and inverted, can make a delicious substitute for an expensive gluten-free crust (and they also double as a mean burger!).  I love the meaty taste of these and I love how they can stand up to baking and grilling in the summer season.  When baked, a little drizzle of olive oil and a dusting of salt & pepper, creates a delicious fun base to your pizza. I would say that these trump a gluten-free crust any day and they are made with whole foods that you can be proud of!

Pizza Quinoa Mushrooms

This girl is no stranger to quinoa and we have talked about easy ways to prepare it on the Wild Oats blog. Of course, quinoa plain over and over again can be a little boring so to bring the pizza flavor into this dish, we incorporate Wild Oats Basil and add tomato flavor into the quinoa. When mixed in, it tastes like a protein-packed pizza sauce.

If you are vegan or dairy-free, the quinoa can be cooked in veggie broth and the cheese can be switched with a vegan cheese.

These are all the flavors I love about pizza without the belly ache. It’s a pizza that you can really feel good about for your whole family.

No need to be sad about that pizza night anymore- I’ve got you covered! You can snag all these fun products from Wild Oats (an affordable organic option) from Walmart!

Pizza Quinoa Mushrooms

Pizza Quinoa Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
All the pizza flavor you love without the guilt! This gluten-free pizza is a fun way to get in your veggies and protein with a delicious pizza sauce.
Ingredients
  • 4 extra-large portobello mushrooms, stems and gills removed
  • Olive Oil
  • Salt and pepper to taste
  • ¾ c. uncooked Wild Oats quinoa, rinsed thoroughly
  • 1 (8 oz.) can tomato sauce
  • 2 garlic cloves, minced
  • ¼ teaspoon Wild Oats dried basil
  • ¼ teaspoon Wild Oats dried oregano
  • ½ teaspoon Wild Oats onion powder
  • ¾ cup shredded mozzarella cheese
  • Fresh Italian Parsley
Instructions
  1. Preheat oven to 400ºF.
  2. Spray a baking sheet with cooking spray. Drizzle olive oil on the tops and bottoms of your portobello mushrooms . Season well with salt and pepper. Bake for 10 minutes.
  3. While the mushrooms are baking, cook the quinoa according to package directions.After the quinoa is prepared, stir in the tomato sauce, garlic, basil, oregano, and onion powder. Season to taste.
  4. After 10 minutes, remove the baking sheet from the oven and flip the mushrooms over. Make sure to remove any liquid inside that may have cooked out to help prevent having a soggy pizza.
  5. Divide the quinoa mixture into the mushrooms, then top each one with cheese. Return the baking sheet to the oven and bake for 10 minutes more.
  6. Finish with a sprinkling of fresh Italian parsley.

 

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Mexican Quinoa Stuffed Bell Peppers

Wednesday, August 14th, 2013

Mexican Quinoa Stuffed Bell Peppers

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce,  in this recipe.

Walmart challenged me to come up with a gluten-free dish made from their grocery aisles of ingredients. Quinoa may sound like an ingredient that you can’t find at your store, but Walmart not only sells quinoa, but they now sell a couple of varieties of quinoa on their store shelves. No need to run to a specialty market to find this ingredient anymore!

Mexican Quinoa Stuffed Bell Peppers

If you haven’t bought or prepared quinoa before, then be sure to check out my tutorial on preparing quinoa in an inexpensive rice cooker or on your stove-top. If you decide you love it as much as I do, a rice cooker makes making batches of quinoa for recipes simple.

You will find quinoa over in the rice aisle right at the top. I took a picture in our aisle to help you locate it.

Mexican Quinoa Stuffed Bell Peppers

To make these extra special, I mixed up a batch of my favorite homemade enchilda sauce for these to swim in. I love to make my own sauce because it gives me control over the amount of salt and spice in my dish. You can certainly use a jarred gluten-free enchilda sauce though If you are wanting to keep this gluten-free, be sure to read the back of the tomato sauce label or enchilada sauce label’s ingredients thoroughly before purchasing or eating. 

Unfortunately, Walmart doesn’t offer a lot of dairy-free cheese options (yet!), but you could definitely make these without cheese or head to a specialty market to pick up my favorite dairy-free shreds, Daiya Pepperjack Shreds, for an extra kick. I have been dairy-free for a year now and those happen to be my personal favorite. These peppers really don’t need the cheese though, thanks to the flavorful sauce on the bottom!

Mexican Quinoa Stuffed Bell Peppers

These peppers get a double protein punch thanks to the quinoa and the black beans in this recipe.  Roma tomatoes add a little tomato flavor and the green chilies add a little kick to to the dish. Sprinkled with a little fresh cilantro and a saucy bottom, I promise you won’t miss the meat or cheese or gluten at all!

I prepared mine with red peppers because I love their sweetness, but you can do this same preparation with any variety of pepper you love!

I hope you love these as much as me and I hope you won’t judge that I made a 9×13″ dish just for myself.

Because it is HARD being dairy-free so I have to treat myself all the time…and I do all.the.time.

You know, to get through it.

5.0 from 1 reviews
Mexican Quinoa Stuffed Bell Peppers
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A gluten-free, dairy-free, & vegan Mexican-inspired quinoa stuffed pepper that is delicious, filling, and protein-packed.
Ingredients
  • 5 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 small tomato, seeded and diced
  • 1 (4oz) can diced green chiles, undrained
  • Handful of chopped cilantro
  • ½ teaspoon salt
  • Pepper, to taste
  • ½-1 cup dairy-free shreds (optional)
  • 28-ounce jar of enchilada sauce (or a double batch of my homemade version, linked above)
Instructions
  1. Prepare quinoa as instructed on the box or using the method linked above for cooking in your choice of vegetable broth or water.
  2. Prepare enchilada sauce recipe (linked to above) or omit this step if using prepared enchilada sauce.
  3. Slice the peppers in half and remove the seeds. Microwave pepper halves 3-4 minutes to soften slightly.
  4. Once quinoa is cooked, add it to a mixing bowl. Stir in the rinsed black beans, tomato, green chiles and their juices, cilantro, salt and pepper (to taste).
  5. Pour enchilada sauce into a 9×13″ baking dish.
  6. Fill the peppers with the filling and then rest them in the enchilada sauce. Sprinkle with cheese if desired.
  7. Cover the pan with foil and bake at 375 degrees 30 minutes.. Remove foil and cook about 5 minutes longer. If cheese isn't melted still, turn broiler on high and cook for an additional 2 minutes.
  8. Serve peppers drizzled with enchilada sauce.

Recipe Adapted from One Lovely Life.

 

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