Quinoa salad with Portobello mushrooms and Balsamic Vinegar of Modena
INGREDIENTS
- Quinoa g. 100
- Portobello mushrooms n. 2
- Cherry tomatoes n. 8
- Mozzarella n. 1
- Salt and pepper
- Extravirgin Olive Oil
- Basil
- Aged Balsamic Vinegar of Modena IGP – Anfora Cara
PREPARATION
After cleaning and washing the quinoa, boil it for about 15 minutes. Preheat the oven to 180 degrees. Remove the mushroom stems and bake the caps with a tablespoon of Extra Virgin Olive Oil, salt and pepper and cook for about 10 minutes. In a separate bowl mix together the quinoa, cherry tomatoes, mozzarella and basil. Add Extravirgin Olive Oil, salt and pepper.
When the mushrooms are ready, garnish them with the quinoa salad, drizzle with Aged Balsamic Vinegar of Modena “del Duca” and serve.