Grilling gluten free - | WBTV Charlotte

Grilling gluten free


We are thick in the middle of what is typically considered grilling season across the country, though in the Charlotte region we certainly have more opportunities than most to fire up the grill.

Chef Glenn Lyman works with Lynx Professional Grills.  He visited WBTV News Saturday Morning to share the recipe below:

Portobello Quinoa

Chef Glenn says this is a very satisfying meatless way to use your grill for a healthful meal or side dish.  Have everything ready to go before you start grilling for a quick and simple meal. Grill your veggies as whole as possible and slice just before serving. They will hold their nutrients, shape and flavor.  Use any type of mushrooms and tomatoes you have on hand or fresh from the market.

Servings:  4

1/2  cup red wine vinegar

1/3  cup olive oil, extra virgin

Sea salt and pepper

4 Portobello mushrooms, cleaned

3 cups cup quinoa, cooked

1  pound baby spinach, fresh

1  ripe tomato, sliced

8  ounce(s) Feta cheese, crumbled


Heat grill or grill pan to medium-high. In a small bowl, whisk together red wine vinegar, oil, 1 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper. Wipe mushrooms clean with a damp paper towel. In a large bowl, toss mushrooms with half of dressing (reserving additional dressing). Let sit for 10 minutes. Grill mushrooms, turning once, until tender and most of liquid has evaporated, about 5-6 minutes per side. Slice and return to bowl. Place spinach in a large serving bowl.  Add sliced warm mushrooms (with any juices), quinoa, and tomatoes and reserved dressing.  Toss to combine (spinach with wilt slightly).  Top with feta cheese and serve immediately.

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