Quinoa stuffed mushrooms

Dan made dinner! Quinoa stuffed mushrooms. It was delicious and apparently only took him 15 minutes to make (including the quinoa). 

Ingredients:
white quinoa, 1/2 c, (uncooked)
garlic clove, 1 ea, minced
ginger, minced, 2 tsp
scallion, 2 ea, chopped
yellow bell pepper, 1 ea, diced
kale, 6 leaves, sliced thin
vine ripe tomato, 1 ea diced
portobello caps, 2 ea, whole
crimini mushrooms, 1+1/2 c, chopped
shiitake mushrooms, 1/2 c, sliced
cold pressed olive oil, 2 tsp
brown rice vinegar, to taste (less than 1 tsp)
sea salt, to taste
black pepper, to taste

-Cook quinoa on stove with 1+1/2 c of water and a pinch of sea salt. Place lid on pot once it reaches a boil and reduce heat to low.
-Place salted and peppered portobello caps in preheated oven (450 degrees) for about 15 minutes.
-Add 2 tsp of olive oil to sautee pan. Sweat the minced garlic and ginger. Add yellow pepper, shiitake and crimini mushrooms. Once veggies have softened add the kale and tomato!

Dan added baby arugula as a side dish. I definitely piled on  3 more handfuls to my plate AFTER taking the photo. I dressed the greens with flax seed oil and raw apple cider vinegar. Amazing protein packed meal! 

P.S. Sorry for my two month hiatus! I'll be better... I promise!