Quinoa and Portabello Mushroom Stack with Red Pepper Coulis

This vegan, gluten-free meal looks impressive but comes together quickly using only one pot. Healthy, hearty, and delicious enough for meat-eaters.

1 tbs Dijon mustard
3 tbs olive oil, divided
2 tbs balsamic vinegar
salt and freshly ground black pepper
4 whole portabello mushrooms
1 c quinoa
2 c vegetable broth
2 shallots, chopped
12 oz shiitake mushrooms, sliced
1 tbs fresh thyme, chopped
8 oz baby spinach
3 red peppers
2 tsp red wine vinegar
1 tsp white wine
1/2 shallot
2 tbs olive oil
salt and freshly ground black pepper, to taste

View the full recipe at Home Sweet Jones →