Moroccan-Spiced Quinoa & Fig-Glazed Portobello Steaks

Ingredients

• 2 count Large Portobello Mushroom Caps
• 0.5 cup Quinoa, dry
• 1 cup Low-sodium Vegetable Broth
• 2 cups Fresh Spinach
• 0.25 small Red Onion
• 1 clove Garlic
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsp Slivered Almonds
• 2 tbsp Fresh Parsley
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 0.5 tsp Smoked Paprika
• 0.25 tsp Ground Cinnamon
• 0.25 tsp Ground Ginger
• 0.125 tsp Cayenne Pepper
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper
• 3 count Dried Figs
• 1 tbsp Balsamic Vinegar
• 1 tbsp Water

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean portobello mushrooms by gently wiping with a damp cloth. Carefully scrape out the dark gills using a spoon to create more space for stuffing. Season the inside of the mushroom caps lightly with salt and pepper.
2. In a small saucepan, combine rinsed quinoa and low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in fresh spinach and cook until just wilted, about 2-3 minutes. Remove from heat.
4. In a medium bowl, combine the cooked quinoa, sautéed onion and spinach mixture, slivered almonds, chopped fresh parsley, cumin, coriander, smoked paprika, cinnamon, ginger, cayenne pepper (if using), and 1/4 tsp of salt and 1/8 tsp of black pepper. Mix well to combine all ingredients and spices.
5. Carefully stuff each portobello mushroom cap generously with the quinoa mixture, mounding it slightly. Place the stuffed mushrooms on the prepared baking sheet.
6. In a small saucepan, combine finely chopped dried figs, balsamic vinegar, and water. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 3-5 minutes, until the figs soften and the mixture thickens into a glaze. If too thick, add a tiny bit more water. Season with a pinch of salt.
7. Bake the stuffed portobello mushrooms for 15 minutes. After 15 minutes, carefully brush the fig glaze over the quinoa stuffing and the mushroom caps. Return to the oven and bake for an additional 5-7 minutes, or until the mushrooms are tender and the glaze is slightly caramelized.
8. Remove from oven and let rest for a couple of minutes before serving. Serve warm as a satisfying main course.

Nutrition (per serving)