Recipe: Quinoa and Portobello Mushrooms with Tahini Dressing

Serves 4 as a main dish for “Meatless Mondays”

3 cups cooked quinoa

1 cup chopped spinach

¼ cup raisins

¼ cup lemon juice

2 tablespoons olive oil, divided

3 tablespoons tahini

2 teaspoons honey

1 garlic clove, minced

2 lemons, halved

4 portobello mushrooms, stemmed and cleaned

¼ cup sliced almonds, toasted

Place quinoa in a bowl. Add spinach and raisins and season to taste.

For the sauce, whisk together lemon juice, 1 tablespoon oil, tahini, honey, and garlic. Season. Add a tablespoon of water if sauce is too thick.

Heat a skillet to medium-high heat. Add remaining oil. Fry mushrooms top side down until browned. Place lemons cut side down in the same skillet until caramelized. Season mushrooms, turn, and cook until brown and softened (3-5 minutes per side). Place quinoa on a platter. Top with sliced mushrooms. Drizzle with sauce and almonds. Serve with lemons on the side and remaining tahini dressing.