Coconut Aminos, Braggs Aminos or Low Sodium Tamari
Garlic, Onion Powder
½ onion
3 cloves garlic
8-10 Broccoli Florets
8-10 Cauliflower Florets
1 Red Pepper
1 Carrot
8-10 Asparagus
1 small Squash
1 small Zucchini
Dill
Oregano
Basil
Rosemary
Thyme
Instructions
To prepare portobello mushrooms, remove stems and clean, then place cap side up on a silicone sheet or non-stick baking pan. Sprinkle with Coconut Aminos, Braggs Aminos, or low sodium Tamari, as well as garlic and onion powders. Bake at 375o for 10 minutes, then use a paper towel to remove excess liquid.
Prepare red quinoa by adding twice the amount of water, then bring to a boil for 5 minutes. Remove from heat and wait until all water is absorbed, then fluff with a fork.
Recipe by Eat Well, Stay Well | Sharon McRae | Plant-Based Certified Health Coach | Columbia, MD at https://eatwell-staywell.com/2013/03/27/quinoa-stuffed-portabello-mushrooms/