Contents of your meal kit:
portobello mushroom
mexican seasoning
quinoa
baby kale
mexican caesar dressing
cilantro
tomatoes
chipotle-sunflower seed crema
Equipment needed: saucepan with lid, salad bowl
Finishing steps:
- Using a damp paper towel, wipe portobello of any dirt. Chop into small, ½” pieces.
- Heat a small amount of oil in a saucepan over med-high heat. Add chopped mushrooms and cook until softened, about 3-5 minutes. Sprinkle on mexican seasoning and stir to combine. Place quinoa in the same saucepan and add enough water to cover the mixture. Bring to a boil, cover, and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done, remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Season with salt to taste. Continue with next steps while quinoa is cooking.
- Place kale in a salad bowl, add mexican caesar dressing and toss to combine.
- Roughly chop cilantro. Slice tomatoes in half. Add both to the salad bowl.
- Divide kale caesar between bowls and top with a scoop of mushroom quinoa and a drizzle of chipotle-sunflower seed crema.