Quinoa and Portobello Mushroom Stacks With a Red Pepper Coulis
[Vegan]

To Make the Quinoa and Mushrooms:

1. Preheat oven to 425°F.
2. Combine mustard, 2 tablespoons olive oil, balsamic vinegar, salt, and pepper in a small bowl. Coat portobello mushrooms with the marinade and bake, gills up, on a foil-lined baking sheet until softened, about 15-20 minutes. Slice into 1-inch slices.
3. Meanwhile, cook quinoa in vegetable broth according to package instructions. Add additional water if needed.
4. Heat remaining 1 tablespoon olive oil in a large pan over medium heat. Add shallots and sauté, stirring, until translucent, about 5 minutes. Stir in shiitake mushrooms and thyme. Continue cooking until mushrooms release their juices, about 5 more minutes. Stir cooked quinoa into mushroom mixture and season with salt and pepper.
5. Add spinach to now-empty quinoa pot and cook, turning with tongs, until just wilted, about 2-3 minutes.
6. Divide quinoa between 4 plates and top with spinach and portobello mushroom slices. Serve with roasted red bell pepper coulis.

To Make the Coulis:

1. Place bell peppers under a broiler as close to the heat source as possible. Broil on high, turning regularly, until skin is charred on all sides, about 20 minutes.
2. Place peppers in a plastic bag or a large bowl covered with plastic wrap to steam off skins.
3. When cool enough to handle, peel peppers and remove seeds.
4. Puree roasted pepper, vinegar, wine, and shallot in a food processor. Transfer to a bowl and whisk in olive oil.
5. Don't add the olive oil to the food processor or it will oxidize and become bitter. If you forget this step and do purée the olive oil, add a spoonful of sugar.