Let’s talk about a pet peeve of mine. I probably mentioned this here before, but it’s my blog, and I’ll kvetch if I want to.
Why in the world to people have this idea that healthy food and good food are mutually exclusive?
Listen to me folks. Let me say it loud and clear (or type it nice and bold. Work with me here):
Good food can and should taste good!
I think I have proven this a bunch of times here. Take my Spicy Zucchini Sticks, for example. They are healthy, but they are also boldly flavored, insanely delicious and kinda addictive. Or what about my Healthy Breaded Cauliflower? Ok, so they have some whole wheat bread crumbs, so some of you might not find them healthy enough, but for those who aren’t opposed to some bread crumbs, this dish is the ultimate way to fulfill a craving without going crazy unhealthy. And have you tasted my Orange Carrot Muffins? They’re delicious! For a healthy and protein-loaded breakfast, check out my Cottage Cheese Pancakes! Want pizza, but not the load of calories? Quinoa Pizza is going to be your new favorite food!
Are you getting my point yet? You don’t have to give up good food to be healthy.
Take these appetizers, for example. They are delicious and gorgeous – enough that I would happily serve them to anyone, dieting or otherwise. However, at the same time, this is the kind of dish you will feel good about eating – or serving!
Quinoa and Spinach Stuffed Portobello Mushrooms:
for the mushrooms:
4-6 Portobello mushrooms
for the stuffing:
1 large onion, finely diced
2 cups chopped spinach (frozen and defrosted spinach works nicely)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons lemon juice
1 1/2 cups cooked quinoa
Preheat oven to 375.
Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.
While mushrooms are cooking, prepare the stuffing.
Sautee the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.
Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.
Remove from oven and serve hot.
Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.
Thanks for stopping by folks, and enjoy! -Miriam