• 1½ cups Quinoa rinsed
• 1 Red bell pepper sliced
• 1 Cucumber diced
• 2 cups Carrot sliced lengthwise and steamed
• 2 cups Broccoli florets steamed
• 3 cups Kale steamed
• 2 cups Medicinal mushrooms such as shiitake or maitake gently stir-fried
• 1-2 tbsp Gluten-free soy sauce to taste
• 2 Ripe avocados, halved, pitted and thinly sliced into long strips wait to slice just before serving
• 1 tbsp Olive oil

Pistachio pesto

• 1 cup Pistachios
• ½ cup Olive oil
• ½ bunch Cilantro
• 2 cloves Garlic
• 2 tbsp Lemon juice
• Salt and pepper to taste

Dressing

• 2 cups Olive oil
• 1/4 cup Apple cider vinegar
• ½ cup Freshly squeezed lime juice
• 1 bunch Cilantro
• 1 tbsp Maple syrup
• 4 cloves Garlic
• Salt and pepper to taste

Garnishes

• Dressing
• Green onion sliced lengthwise
• Lime wedges
• Black sesame seeds
• Flaky sea salt