Health+Nutrition

As the co-owner and manager of a professional cycling team, Malcolm Eade knows part of his job description includes being an occasional chef. The Scotland native who grew up in Mississauga was a road racer for about seven years before retiring in 2009. At the start of 2011, he was one of the people who launched Team Juvederm-Specialized, a professional women’s UCI cycling squad with riders in Ontario and Quebec. He now manages that team, while also sitting on the board of the Ontario Cycling Association. Outside of cycling, Eade works for health care company Allegan Canada and is studying to be a chef.

The dish below is one of his favourites. “Despite it being vegetarian, the quinoa is a complete protein, which is great for cyclists,” he said.

Ingredients

Serves four

Tomato-Shallot Vinaigrette

2 tbsp minced shallots

1⁄4 tsp each coarse salt and fresh cracked pepper

2 tsp maple syrup

1 tsp lemon zest

1 tbsp lemon juice

2 tbsp white wine vinegar

1⁄4 cup extra virgin olive oil

1⁄2 cup finely diced cherry tomatoes

Filling

1 cup vegetable broth

1⁄2 cup red quinoa

2 tbsp olive oil

1⁄4 cup finely minced shallots

1 clove garlic, minced

1⁄2 tsp each salt and fresh cracked pepper

1⁄4 cup chopped fresh parsley

2 tbsp chopped fresh mint

1⁄2 cup crumbled chevre

4 large portobello mushrooms, about 9 cm in diameter, stems removed

4 cups arugula or watercress

Directions

1. For the vinaigrette, whisk lemon juice and white wine vinegar together in a bowl. Slowly pour in oil, whisking constantly, until combined. It should form a nice emulsion. Whisk in shallots, salt, pepper, maple syrup and lemon zest. Stir in tomatoes. Set aside or put in fridge.

2. In a small saucepan, bring vegetable broth to boil over medium-high heat.

3. Stir in quinoa and bring to simmer; cover, reduce heat to low and cook for 15 minutes or until all of the liquid has been absorbed.

4. Remove from heat, leave covered, and let sit for 15 minutes.

5. In skillet, heat oil over medium-high heat. Cook shallots until tender, about three minutes. Stir in garlic and cook one minute. Remove from heat.

6. Stir in cooked quinoa, salt, pepper, parsley and mint. Sprinkle in crumbled chèvre.

7. Brush mushroom tops with one tbsp of the vinaigrette. Set mushrooms, gill-side down, on a greased grill over medium heat and grill for two minutes. Transfer to rimmed baking sheet gill-side up.

8. Divide filling over each mushroom cap. Return to barbeque and grill, covered, until the mushrooms are tender and the cheese starts melting, about eight minutes. Remove with a metal spatula.

9. Divide arugula over four plates. Top with stuffed portobellos and spoon tomato shallot vinaigrette over each just before serving.