Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic

INGREDIENTS

1 can

Red Gold Whole Peeled Tomatoes, each tomato sliced in half lengthwise

Olive oil spray or 1 teaspoon olive oil

1 tbsp

white balsamic vinegar

1/4 tsp

salt

1/4 tsp

ground black pepper

1 tsp

olive oil

8 oz

mushrooms, sliced

1/4 tsp

salt

1/4 tsp

pepper

3 cups

cooked quinoa (1/2 cup on each bowl)

package (15 oz) part-skim ricotta cheese (1/4 cup for each bowl)

4 cups

loosely packed fresh baby spinach (1/2 cup to 1 cup on each bowl)

balsamic glaze to drizzle on top (about 1/2 tablespoon on each bowl)