Smokey Quinoa Afloat Portabella Mushroom Rafts

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Rub a baking pan with 1 teaspoon of the olive oil (make sure you use a pan with an edge so the mushroom juices don't spill out into your oven).

3. 3

   Place the mushrooms top side down on the pan. Drizzle each mushroom with 1/4 teaspoon olive oil. Sprinkle each mushroom with a pinch of garlic powder and a grind of pepper.

4. 4

   Place pan of mushrooms into the oven. Bake for 15 minutes or until mushrooms are cooked through. Sprinkle each mushroom with a pinch of salt. Transfer mushrooms to a plate. If there is any liquid in the pan, pour it into a bowl and save it to add to the filling below or to a sauce or soup.

5. 5

   Combine the quinoa, broth, paprika, cumin, oregano and salt. Bring to a boil over high heat. Stir, reduce heat and cover. Simmer for 10-15 minutes or until all the liquid is absorbed and a tiny spiral appears around each grain.

6. 6

   Add the olive oil and mushroom juices (if using). Fluff gently with a fork. Taste and add a bit of salt and black pepper if desired.

7. 7

   Pile onto the warm mushroom rafts (for those who like mushrooms) or onto small plastic children's plates (for those who don't like mushrooms - if it's for an adult, you have my reluctant permission to use a regular plate). Top each serving with the olives.

* Per serving · 4 servings · Values may vary.