Heirloom Tomato with Fresh Basil and Pesto Quinoa on a Roasted Portobello Mushroom

Heirloom Tomato with Fresh Basil and Pesto Quinoa on a Roasted Portobello Mushroom

Ingredients:

  • 2 small portobello mushrooms
  • 1 cup Keen One Pesto Pasta Quinoa
  • 1 heirloom tomato
  • 2 tbsp fresh cut basil
  • 1 tsp minced garlic
  • 2 tsp coconut oil
  • 3 tsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tsp rubbed sage

Directions:
Preheat oven to 400 degrees Fahrenheit. Cook Keen One Quinoa cup according to package directions. Chop heirloom tomato and sauté with melted coconut oil, minced garlic and fresh basil. Set aside. Wash the portobello mushrooms, pat dry and gently rub so that all the dirt can come off. Cut off the stem. Place on foil lined baking sheet and pour the soy sauce, balsamic vinegar and rubbed sage on top. Sprinkle with minced garlic. Bake for 10 minutes, flip, and then bake for another 10 minutes. Place pesto quinoa with tomatoes and basil on the side. Enjoy!





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