Grilled Portabella and Pineapple Salad over Quinoa & Brown Rice

I bought a vegan cookbook last week, Chloe's Kitchen, and although I have made a grocery list for this week that covers EIGHT of the recipes (as is often the case when I get a new cookbook), this one is all me. Central Market sells a quinoa salad that gave me the idea for this meal. Chris and I had it for lunch today and it was a huge success!

First of all, I should show you this delicious Seeds of Change Uyuni Quinoa & Whole Grain Brown Rice that we buy by the boxful at Costco. I used it instead of plain quinoa, but if you foolishly choose not to buy any, you can cook your own quinoa and flavor it with a little olive oil and garlic. Find your local carrier of Seeds of Change products here, including HEB, Randalls, and Kroger. You will not be sorry! It heats in 90 seconds and is a wonderful side dish.

For 2 servings, you will need: 

2 portabella mushrooms
1/2 can pineapple chunks (in 100% pineapple juice, not heavy syrup)
2 roma tomatoes, seeded and diced
small handful of cilantro leaves, chopped
1/2 of a poblano pepper, cut in small pieces
1 avocado, sliced
1/2 tsp. ancho chile powder, plus a little more for dusting on top
salt
olive oil
1 bag of Seeds of Change Uyuni Quinoa & Whole Grain Brown Rice or 1 1/2 cups cooked quinoa/brown rice/both

Preparation: 

1. Preheat a grill pan over medium-high heat. Wash the mushrooms and discard the stem. Pat them dry with a towel, rub a little olive oil on them, and season with salt and chile powder.

 2. Grill the mushrooms on each side until tender. After you get them started, push the mushrooms aside and add the pineapple to the other side of the pan and the pieces of poblano in one corner. Cook for a few minutes until pineapple begins to brown nicely and the skin on the pepper starts to blister.

3. Heat the rice/quinoa and place half on each plate. Slice the mushrooms and put them on the bed of rice, along with the peppers and pineapple. Top with the tomato and cilantro, and slices of avocado. Dust a little more chile powder on top for garnish, and salt if needed.