3/4 cup quinoa

1 and 1/2 cups water

1 teaspoon oil

1 sweet potato, peeled and cubed

2 tablespoons oil

1/4 teaspoon salt

1/4 teaspoon Pereg Pepper

1 beet, peeled and sliced into half rings

2 teaspoons oil

3 tablespoons Gefen Olive Oil

1 teaspoon Tuscanini Lemon Juice

1/4 teaspoon salt

Pereg Pepper, to taste

1 avocado, sliced into half rings

4 radishes, sliced

1/2 cup edamame, cooked