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Being a gardener-foodie-blogger, I was recently given an opportunity to evaluate a few Seeds of Change grocery items. What came as a surprise to me was that Seeds of Change sold products besides seeds!

We have a nicely stocked rack of Seeds of Change flower, veggie and herb seeds at the nursery where I work. It’s our only line of seeds that is 100% Certified Organic.

Included in my gift box was the following:

  • 1 24.5 oz. jar of Seeds of Change Tuscan Tomato Garlic sauce
  • 1 12 oz. jar of Seeds of Change Certified Organic Jalfrezi Simmer Sauce with Bell Peppers & Coconut– “The Medium-Hot Curry Sauce Everyone’s Asking For By Name”
  • 1 5.6 oz. box of Seeds of Change Certified Organic Cuzco Whole Grain Quinoa Blend With Cilantro
  • 2 packets of Certified Organic White Lisbon Bunching Onion seeds
  • A recipe, which I am happy to share!

Stuffed Portabella Mushrooms with Quinoa and Pine Nuts

Servings: 4
Prep Time: 15
Cook Time: 30


  • 1 box Seeds of Change Cuzco Whole Grain Quinoa
  • 4 Large portabella mushroom caps
  • 1/2 cup Pine nuts
  • 1/2 cup Asiago cheese, grated
  • 2 Scallions, chopped


  1. Cook quinoa according to package directions. Rinse mushrooms and pat dry. Remove and chop stems.
  2. Combine mushroom stems with quinoa, pine nuts, cheese, scallions and parsley
  3. Place mushrooms up on oiled pan. Spoon quinoa mixture into mushroom cap and press lightly.
  4. Bake at 350 for 20 minutes and serve.
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