Quinoa Bowl With Vegan Portobello Bacon

• 2 cups Water
• 1- 1/2 cup Dry Quinoa
• 1 dash Salt And Pepper
• 1 teaspoon Olive Oil (optional)
• 1 head (medium) Broccoli, Chopped Into Small Pieces
• 1 piece Small Carrot, Diced
• 2 Portobello Mushroom Caps, In 1/4 Thin Slices
• Additional Favorite Vegetables, To Taste (I Used Beets; Try Using Contrasting Colors Like Tomatoes For Red, Or Red Cabbage For Purple)
• 1/2 Avocado, Sliced
• 1- 1/2 Tablespoon Soy Sauce
• 1- 1/2 teaspoon Liquid Sweetener (like Agave)
• 1/4 teaspoons Garlic Powder

1. 1.
2. In a medium pot, bring the water to boil.
3. Add quinoa, salt and pepper, and olive oil if using.
4. Lower heat and simmer for about 10 minutes.
5. 2.
6. Add chopped broccoli and carrots to pot and simmer for another 5 minutes.
7. Turn off heat, fluff with a fork and put cover back on.
8. Let rest for 10 minutes.
9. 3.
10. In the meantime, prepare the marinade.
11. Whisk together soy sauce, sweetener, and garlic powder in a small bowl.
12. 4.
13. Turn oven to broil and set a baking tray with foil.
14. Lay mushroom slices on tray and drizzle with marinade.
15. Broil under flame for 810 minutes until mushrooms are browned.
16. Flip over to the other side, drizzle with remaining marinade (reserve some to serve) and broil for an additional 35 minutes.
17. 5.
18. To assemble, take a bowl or a plate and add about a cup of quinoa.
19. Arrange additional vegetables and avocado slices on top.
20. Add the portobello bacon and drizzle with remaining marinade and serve.

water, quinoa, salt, olive oil, head, carrot, mushroom, favorite vegetables, avocado, soy sauce, liquid, garlic

Taken from tastykitchen.com/recipes/special-dietary-needs/quinoa-bowl-with-vegan-portobello-bacon/ (may not work)