For leek and mushroom marinade, you will need:

– 2 cups sliced mushrooms, crimini, shitake, whatever you prefer

– 1 1/2 cups thinly sliced leeks

– 2 cups cherry or grape tomatoes, chopped in half

– 1 thinly sliced garlic clove

– 1 tbsp hemp seeds

– 1 tbsp sesame seeds

– 1 tbsp nutritional yeast

After the veggies and nutritional yeast are chopped and in a bowl, we must prepare the marinade. Mix in:

– 1 tbsp olive oil

– 1 tbsp balsamic vinegar

– juice of 1 lemon

– 1 tsp tumeric

– 1 tsp fenugreek (optional)

– 1/2 tsp pepper

– 1/2 tsp salt

Mix these ingredients in with the veggies, cover and set aside to marinate, at least 2 hours, preferably up to 4. Your mixture should look something like this:

LOVELY!!

The juice from the tomatoes will soak into the olive oil, vinegar and lemon, making a great juicy marinade.

Now, time to prepare the rest of the quinoa stuffing.

In your huge bowl of quinoa, mix in:

– 3 grated carrots

– 1 handful parsley, thinly sliced

– 1 handful cilantro, thinly sliced

– juice of 1 lemon or lime

– 1 tsp paprika

– 1 tsp salt

Beautiful colors!

After the parsley, carrots and cilantro are chopped and in the bowl, throw in the mushroom leek marinade, and mix. You should now have a beautifully colored quinoa salad:

And you are ready to eat!

Squeeze a lemon over your salad, it gives it an extra kick and makes it taste heavenly!!