1. Bring stock to boil in a med pan over med heat. Cook Quinoa in the boiling stock for about 15 min; you'll know it's done when the grains shoot out what look like tiny tails. Set aside to cool.
2. In a large pan, heat 1/2 cup virgin olive oil over med-high heat and add garlic and green onions, stirring until softened a bit. Stir well and add spinach and arugula, dusting with garlic salt. Cook about 3 -4 min. until leaves are wilted.
3. Transfer to a large bowl and mix with the cooked quinoa, pumpkin seeds and cranberries. set aside.
4. In the same large pan, heat the remaining olive oil and cook the portobello mushrooms, cap side down, for about 4 min.
Turn over and another 4 minutes. Remove from heat and transfer caps to a paper towel to drain. Fill the cavity of each mushroom with the spinach quinoa mixture and top with feta. Serve warm. (if you like, you can warm the caps in 400(F) oven for 5 min. to melt the cheese and soften the mushrooms more).
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 135 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 13.7mg||4 %|
|Sodium 423.3mg||15 %|
|Potassium 1009.2mg||27 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 36.6g|
|Protein 14.8g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
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