1 cup of shitake mushrooms
2 large carrots, shredded thin with a spiralizer or julienned
1 large raw beet, grated
1 green bell pepper, seeds discarded and sliced thin
1 cup of broccoli florets
1/2 cup of cherry tomatoes, halved
1/2 cup of red cabbage, shredded
2 small cucumbers, peeled and chopped
1 small avocado, cubed
1/2 cup of chickpeas, rinsed and strained
2 cups of quinoa, cooked
Tamari Gluten Free Soy Sauce
Toasted Sesame Oil

Green Goddess Tahini Dressing:
2 tablespoons of raw tahini
1 handful of fresh cilantro
1 garlic clove
Juice of 1 lemon
2 tablespoons of tamari sauce
Water for blending

In a steamer basket, steam broccoli florets until tender but bright green and a bit crisp. Set aside in a small bowl. In a small saucepan, add a drop of sesame oil and saute shitake mushrooms, adding a tablespoon of tamari sauce. Saute until water evaporates and set mushrooms aside.

In a large bowl, add 2 cups of quinoa to form a bed. Arrange grated raw beet, cherry tomatoes, cucumber, cubed avocado, steamed broccoli, sauteed mushrooms, green pepper and cabbage in a circle. In the middle, add chickpeas. Top with green goddess dressing.