For the lemon quinoa:

• In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

For the chicken:

• Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

For the dressing:

• Whisk together the garlic, olive oil, and the balsamic vinegar.

For the salad:

• Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

• Preheat oven to 400 degrees F.
• In a large saute pan set over medium heat, add the avocado oil and when hot add the onions.
• Remove stems from mushrooms and finely chop. Add to the pan with the onions and saute until onions are translucent, about 5 minutes.
• Add the ground turkey, chili pepper, taco seasoning, and salt. Cook until turkey is no longer pink, about 7 minutes.
• Meanwhile arrange mushrooms tops down on a baking sheet and bake for 10 minutes, then flip over and bake for another 10 minutes.
• To make the guacamole, mash the avocado with the salt and lime.
• To assemble tacos, spoon ground turkey into mushroom caps. Top with guacamole, tomatoes, olives, green onions, and cilantro.