1 cup prepared tricolor quinoa

1/2 cup Tuscanini Chickpeas

6 half-moon slices of rainbow radish

1/2 cup sautéed kale

1/3 cup cubed Gefen Beets

2 large portobello mushrooms, sliced

1/2 cup roasted butternut squash or sweet potatoes

hemp seeds

Tuscanini Olive Oil, for drizzling

salt

pepper

garlic powder

paprika

1/3 cup extra virgin olive oil (I prefer the cold-pressed olive oil from Tuscanini)

2 tablespoons Dijon mustard

1 tablespoon stone ground mustard

3 tablespoons honey

2 tablespoons Mighty Sesame Tahini

2 tablespoons lemon juice

2 tablespoons apple cider vinegar