2c water
1c quinoa

In a saucepan combine water and quinoa. Let it boil. Then, put to flame on low, cover the pan, and let cook for 20 minutes. 

When done, save 3 cups for breakfast and then use the rest for the dinner dish. 


1 large avocado
1 lemon, juiced
1 ear corn, raw
1/2 -1c parsley, chopped
4 Tbls olive oil
sea salt, 5-6 pinches

In a large bowl combine avocado and lemon. Mash until large pieces are no longer visable. Add corn and parsley. Then, add the quinoa, salt and olive oil. Toss until well mixed up. Add more salt and olive oil until perfect for you taste buds. 

You can also add shredded cheese or sour cream on top. It's up to you and your daily diet and/or dietary needs.


2 large portabello or shiitake mushrooms 
1 Tbls vegan worchestire sauce
2 Tbls soy sauce
1 Tbls balsamic vinegar
2-3 Tbls olive oil
2 garlic cloves, minced
pinch sea salt

In a saucepan heat oil, add garlic. Add mushrooms, sea salt and sauce. Let saute on medium, flipping mushrooms, until sauce has thickened and mushrooms are browned. About 8 minutes.

On a plate arrange mushrooms on the bottom. Top with quinoa. Or, add mushrooms to a bowl of quinoa. 


Using the quinoa set aside for breakfast, separate into 2 or 3 bowls. You can literally have a lot of fun with this dish. I poured almond milk over the top, 1/2-1 Tbls of raw honey and 1 tsp coconut oil. Blended it all together. Then sprinkled hemp seeds and dehydrated persimmons. You can use any fruit you'd like on top like berries or bananas and any variety of spices {i.e. cinnamon}.


Thanks to Elissa Rocabado for the beautiful pattern that I used in my collage.