Ingredients
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For the Grilled Mushrooms
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16 oz cremini or button mushrooms, cleaned and stems trimmed button mushrooms16 oz cremini or button mushrooms, cleaned and stems trimmed
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2 tbsp freshly squeezed lemon juice lemon juice2 tbsp freshly squeezed lemon juice
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2 tbsp tomato paste tomato paste2 tbsp tomato paste
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1 1/2 tbsp berbere spice blend berbere spice blend1 1/2 tbsp berbere spice blend
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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Salt and black pepper to taste black pepperSalt and black pepper to taste
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For the Firfir-Style Quinoa Salad
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1 cup cooked quinoa, cooled quinoa1 cup cooked quinoa, cooled
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1 large ripe tomato, diced tomato1 large ripe tomato, diced
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1/4 small red onion, finely chopped red onion1/4 small red onion, finely chopped
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1 jalapeño, seeded and minced jalapeño1 jalapeño, seeded and minced
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1/4 cup fresh parsley, chopped parsley1/4 cup fresh parsley, chopped
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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1 tbsp apple cider vinegar apple cider vinegar1 tbsp apple cider vinegar
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1 tsp ground fenugreek (optional, for authentic flavor) ground fenugreek1 tsp ground fenugreek (optional, for authentic flavor)
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Salt, to taste saltSalt, to taste
Directions
Grill the mushrooms until charred and juicy, then serve immediately over the herby quinoa salad for maximum flavor and freshness. Berbere spice blends can vary in heat—taste your marinade and adjust to preference. For a grain-free option, substitute riced cauliflower for quinoa.
Steps
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1
Done
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Preheat your grill or grill pan to medium-high heat. |
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2
Done
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In a large bowl, combine the lemon juice, tomato paste, berbere spice blend, minced garlic, maple syrup, smoked paprika, salt, and black pepper. Whisk until smooth. |
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3
Done
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Toss the cleaned mushrooms in the marinade, ensuring all are evenly coated. Let sit for 10-15 minutes while you prepare the salad. |
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4
Done
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For the firfir-style quinoa salad, mix cooked quinoa, diced tomato, chopped red onion, minced jalapeño, cilantro, parsley, lemon juice, apple cider vinegar, ground fenugreek (if using), and salt in a bowl. Toss well and set aside. |
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5
Done
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Thread the marinated mushrooms onto skewers (if using wooden skewers, soak them in water for 10 minutes first). |
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6
Done
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Grill the skewers for 8-10 minutes, turning occasionally, until mushrooms are slightly charred and tender. |
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7
Done
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Serve the hot mushroom skewers atop the quinoa salad. Garnish with extra herbs or lemon wedges if desired. |
