Quinoa-Portobello Salad

First and foremost, start cooking quinoa. Rule of thumb is same as rice, 2:1 (water:quinoa). Bring to a boil and then cover, lower heat, and simmer until nearly all water (or broth) has evaporated (10-15 min).

Proteins, this brand of vegan sausage is awesome, and K will eat it; that is always a plus.

Lovely portobello

Slice thickly, chop stem!

Garlic, always! It is a cancer fighter!

Aromatics and olive oil.

Pull the aromatics out so they don't burn. If using a wok, just slid up to top where the heat doesn't travel as profoundly.

Sausage (faux)

Until golden.

Put aside and cut up (forgot photo, whoops).

Mushrooms.

Nice and brown! Yum.

I love these shredded carrots. It is so simple to add them to everything.

Seriously, add them to everything: GO!

Add protein.

Add tomatoes (last minute decision). Treasure these! Sometimes the last minute moments of genius work out wonderfully. And if they don't, learn from it. I ask myself, why didn't they work? Too crispy? Too soggy? Not enough or too much flavor? That is how I better my cooking.

The quinoa is almost good and ready. When water has evaporated, let it sit for a few minutes and fluff with fork. So simple to make and so healthy for you.

Add everything to bowl and mix! I also added raisins and it was A FABULOUS DECISION. They brought the perfect amount of sweetness to the dish.

Enjoy. I made this for my son, my parents, and myself. And everyone loved it.