one green planet
one green planet

This stacked vegan entrée is not only beautiful to look at, but it's nutrient-rich and satisfying. It’s the perfect fusion of summer flavors and colors, to be enjoyed outdoors surrounded by friends and family. Begin with a bed of baby spinach, crisp and fresh, loaded with iron, beta-carotene, and vitamin C. Top with an earthy grilled portobello mushroom, filled with antioxidants. Toasted quinoa adds complete protein to your meal that is both nutty and crunchy. Then there’s the juicy and grilled tomatoes, infused with cancer-fighting lycopene, that melts in your mouth. Fresh avocado and roasted red peppers add creaminess and sweetness, with anti-inflammatory benefits and free-radical protection. Now finish with Green Goddess dressing, crispy sprouts, and sunflower seeds to make your skin glow with additional vitamins and minerals. I bet there will be no leftovers to these Toasted Quinoa Vegetable Stacks.

Toasted Quinoa Vegetable Stacks With Green Goddess Dressing [Vegan]




For the Toasted Quinoa Vegetable Stacks
  • 4 medium-sized portobello mushrooms caps, wiped clean
  • 2 medium-sized tomatoes, cut in half
  • 1 large red pepper, roasted and sliced (or you can use jarred roasted red peppers to save time)
  • 4 cups baby spinach, washed and dried
  • 2 cups cooked quinoa
  • 2 avocados, sliced
  • 2 cup sprouts of choice, washed and dried
  • ¼ cup raw sunflower seeds
  • 1 ½ tsp olive oil
  • 3 tbsp tarragon vinegar
  • 2 tbsp fresh lemon juice
  • ¾ cup no salt added vegetable stock
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Fresh black pepper, to taste
  • Green Goddess Dressing, recipe follows
For the Green Goddess Dressing
  • 1/3 cup Vegenaise
  • ¼ cup unsweetened non-dairy milk of choice
  • ¼ cup fresh chopped basil
  • 1 green onion, chopped
  • 1 tbsp tarragon vinegar
  • 2 tbsp fresh lemon juice
  • 2 cloves roasted garlic
  • ½ an avocado, chopped
  • Fresh black pepper, to taste


For the Toasted Quinoa Vegetable Stacks
  1. In a bowl combine tarragon vinegar, lemon juice, vegetable stock, onion powder, garlic powder and a pinch of black pepper.
  2. Pour mixture over portobello mushroom caps and marinate for one hour, turning after 30 minutes.
  3. Cook quinoa according to package instructions and set aside. (this can be done the day before to save time)
  4. Roast peppers over a gas flame on your stove, turning with tongs until skin is evenly charred. Transfer to plate and allow to cool. Peel the charred skin by hand. Once peeled cut away the stems, seeds and veins. (this can be done the day before to save time)
  5. Heat grill on high.
  6. Brush tomatoes with 1 tsp of olive oil. Place the tomatoes and the mushrooms on grill and cook 5-7 minutes on each side, or until slightly charred. Remove from heat and set aside.
  7. While tomatoes are grilling, heat a non-stick skillet (Cuisinart Green Gourmet is a good brand) over medium heat. Add ½ tsp olive oil and cooked quinoa to skillet, cook over medium to medium-high heat, stirring occasionally for 15 minutes or until lightly browned. Remove from heat.
  8. To assemble each individual plate. Place 1 cup of spinach on plate. Top with portobello mushroom, cap side down. Top mushroom with ½ cup toasted quinoa, ½ grilled tomato slice, avocado, roasted red peppers, sprouts, and sunflower seeds. Drizzle with Green Goddess dressing and fresh black pepper.
For the Green Goddess Dressing
  1. Combine all ingredients in a blender or Cuisinart. Puree until smooth and season to taste with fresh black pepper. Chill in the refrigerator.
  2. Use immediately or store covered, in the refrigerator for up to 2 days.


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