For the quinoa bowl:

• 1 cup quinoa
• 2 cup water
• 1 medium zucchini chopped
• 1 medium bell pepper chopped
• 1 medium carrot sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Kosher salt

Optional:

• 2 tablespoon fresh cilantro chopped for garnish

For the stuffed mushrooms:

• 2 cup quinoa
• 8 portobello mushroom
• 2 tablespoon extra virgin olive oil
• 1 large onion diced
• 2 clove garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Kosher salt
• 2 tablespoon fresh lemon juice

For garnish:

• 2 tablespoon Italian parsley

• 2 cup quinoa
• 8 each portobello mushroom
• 2 tablespoon extra virgin olive oil
• 1 each large onion diced
• 2 clove garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Kosher salt
• 2 tablespoon fresh lemon juice
• 2 tablespoon Italian parsley for garnish