Commercial – Proceed Reading Below
- 4 yellow or red bell peppers
- 2 portobello mushroom caps
- 2 tomatoes, decrease into thick slices
- 1 tiny red onion, decrease into 4 thick slices
- 1 can (14 1/2 oz) chubby-free reduced-sodium rooster broth or vegetable broth
- 1 c. quinoa, rinsed and drained
- 1/2 c. (2 oz) chopped or crumbled fontina or goat cheese
- 3 tbsp. chopped contemporary basil
- 1/4 tsp. salt
Directions
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- Step 1Coat a broiler pan with nonstick spray. Preheat the broiler.
- Step 2Set up up the bell peppers, mushrooms, tomatoes, and onion on the ready broiler pan. Coat with nonstick spray. Broil, turning on occasion, for 10 to fifteen minutes, or until the onion and mushrooms are softened. Win the mushrooms, tomatoes, and onion to a plate. Broil the peppers for five to 10 minutes longer, or until evenly blackened. Transfer the peppers to a paper obtain and enable to steam for five minutes. Nick the mushroom caps into 1/4″-thick strips.
- Step 3Peel the peppers. Win and discard the stems and seeds. Minimize the peppers into huge strips. Set up aside.
- Step 4Within the meantime, in a medium saucepan plot over excessive heat, elevate the broth to a boil. Add the quinoa. Tear well. Cut the warmth to low. Duvet and simmer for quarter-hour, or until the broth is absorbed. Win from the warmth. Add the fontina or goat cheese, basil, and salt. Tear to combine.
- Step 5Preheat the oven to 375°F. Coat a 9″ x 9″ baking dish with nonstick spray.
- Step 6Set up up half of of the peppers on the bottom of the ready baking dish. High with half of of the quinoa. Layer the onion, mushrooms, and tomatoes over the quinoa. High with the last quinoa and the last peppers.
- Step 7Bake for quarter-hour, or until heated by approach to.
Commercial – Proceed Reading Below
Commercial – Proceed Reading Below