1/2 cup quinoa
15 roasted tomatoes sliced in half
5 portobello mushrooms sliced in quarters
1/4 cup crumbled feta
1 tbs of julianned basil and rosemary
2 tsp balsamic vinegar
olive oil, salt, and pepper
Preheat the oven to 400 degrees. Cook quinoa according to package directions. While the quinoa is cooking, sprinkle the tomatoes with olive oil, salt, and pepper and spread them evenly on a foil lined cookie sheet. Cook for 15 minutes. Then add the mushrooms (add some olive oil to them) and cook for another 5-7 minutes. Add all of the remaining ingredients (minus the basil and rosemary) to the cooked quinoa and mix well. Sprinkle the basil and rosemary across the top and finish with a splash of lemon. Refreshing!