This recipe is a much healthier version of a steak, with that being said, the portobello mushroom takes place of it. There is beans to get your protein and of course vegetables.
Ingredients:
Quinao
Portobella mushroom
Miso/ vegetable broth
zucchini
Bok Choy
Chilli Beans
Balasmic dressing
Olive oil
Garlic
Cook quinoa according to instructions on package. Substitute 1/2 the amount of water with vegetable broth or miso soup.
As I previously mentioned, I love my airfryer and use it for almost every meal instead of the oven. With that being said, preheat airfryer to 400 degrees and line the pan with parchment paper. Pull stem off of the mushroom and discard. Spray mushroom with avocado or olive oil spray and sprinkle with salt. Put in oven for 10 minutes or until cooked.
In saucepan, pour 1/4 cup of olive oil and heat for 2 to 3 minutes. Put in a spoonful of garlic, diced and cook for 4 minutes or until garlic gets a light brown color. Do not cook for too long or it will burn. Dice a shallot and throw in pan. Cook for 5 minutes. Put in 1 chopped zucchini, 3 cups of chopped bok choy and a 1/2 can of chilli beans. Cook until all the ingredients have become slightly soft, around 20 minutes on a heat of 5 or medium. Add 1/4 cup of your favorite balsamic dressing!! Mix.
Plate and enjoy!
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