INGREDIENTS
1/4 cup
Basil, fresh
1 pint
Cherry or grape tomatoes
1/2 tsp
Coriander, ground
6
Portobello mushrooms, large
4 cups
Spinach, fresh
2 cups
Chicken broth, low sodium
2 tbsp
Pesto
1 cup
Quinoa* (i used
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Sea salt
1
Sea salt and ground pepper
1 pinch
Sea salt or kosher salt
1 1/4 tbsp
Olive oil, extra virgin
1
Olive oil, extra virgin
1/4 cup
Pine nuts
4 oz
Mozzarella, fresh