Roasted Portobello and Quinoa Salad

This roasted portobello recipe is in Veganomicon, which I highly suggest you purchase. It's amazing.
"Marinade:
1/2 c cooking wine
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large or 4 small portobello caps
Combine all ingredients for the marinade in a glass pie plate or small casserole. (Anything greater than 8" will spread the marinade too thin.) You can add dried herbs, such as oregano, thyme, and basil, if you think it will go well with whatever else you're serving. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat oven to 400•F and marinate for about 20 minutes.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over, and cook, uncovered, for another 10 minutes. If you are using your portobello as a burger, just put that puppy between a bun with some lettuce, tomato, vegenaise, and avocado, and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices."


I got the quinoa salad recipe from a coworker.
Make quinoa (add 1 cup rinsed and drained quinoa to 1.5 cups boiling water. Reduce heat once it comes to a boil and simmer for 15-20 minutes.)
Add cucumber, tomato, green onion, avocado, and a can of rinsed and drained black beans.
Add cumin, lime juice, and salt to taste.
Serve hot or cold.


Just a side note, do not serve these together as a meal! They don't taste well together!!