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Quinoa And Vegetable Casserole

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Ingredients

4 yellow or red bell peppers

2 portobello mushroom caps

2 tomatoes, cut into thick slices

1 small red onion, cut into 4 thick slices

1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth or vegetable broth

1 cup quinoa, rinsed and drained

1/2 cup (2 ounces) chopped or crumbled fontina or goat cheese

3 tablespoons chopped fresh basil

1/8 teaspoon salt

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