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!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!