Garnish: Avocado(nuts and seeds, nutritional yeast, baby tomatoes)
For the sautéed mushrooms: Blend olive oil, mustard powder, chopped parsley, garlic and herb salt, and lemon juice together by hand. Place the mushrooms in the marinade for at least 30 minutes. (Ready to add into lettuce cups)
Cook the quinoa: Add 1 cup quinoa and 2 cups water in a pot. Bring to boil and add vegetable stock powder. Lower heat and allow to simmer until tender and most of the liquid has absorbed (+-20min).
Build the cups: Add a scoop of quinoa and sautéed mushrooms into lettuce cups, top with garnish and enjoy!