Quinoa with Pan-Fried Corn and Jerk-Spiced Portobello Steaks

Cooking Instructions

METHOD:

For the Quinoa: Rinse the quinoa well to remove the bitter white coating. Drain and set aside.

Bring the stock to a simmer in a large saucepan. Stir in the quinoa. Cover and simmer over low heat until all the water has been absorbed, about 15 minutes.

Heat the oil in a skillet over medium heat. Add the corn and the scallions and cook until fragrant, about 3 minutes. Add the corn and scallions, along with the oil from the skillet into the quinoa. Stir in the orange zest and season to taste with salt and pepper. Set aside for 5 minutes so the flavors can mingle.

For the Portobello Steaks: In a shallow bowl, combine the sugar, cumin, allspice, oregano, paprika, salt, cayenne, and nutmeg. Coat the mushroom caps with 2 Tablespoons of the oil, then coat with the spice mixture. Heat the remaining oil in a large skillet over medium heat. Add the mushrooms and cook until tender, turning once, about 3 to 5 minutes per side. To serve cut the caps into 1/4-inch slices and fan out slightly overlapping onto the quinoa.

Round Out the Meal:

With braised rainbow chard.

Kid Friendly:

Omit the spice rub.

Beverage Pairing:

A Red Stripe Jamaican beer.

From Vegan Planet by Robin Robertson (2003, Harvard Common Press)