Kale and Quinoa Salad Stuffed Portobello Mushrooms

Roasted Portobello mushrooms stuffed with a quinoa, kale, apple and pecan salad with an apple cider and mustard dressing.

For the Stuffed Mushrooms:
1 cup water
1/2 cup quinoa
6 Portobello mushrooms
2 tablespoons extra-virgin olive oil
Salt and black pepper
2 cups loosely packed baby kale leaves
1 small red apple, cored and chopped
1/4 cup pecans

For the Dressing:
2 tablespoons fresh apple cider
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tsp. Dijon mustard
1 tsp. maple syrup
1/8 tsp. salt
1/8 tsp. black pepper

View the full recipe at Floating Kitchen →