In a pot, follow directions to cook one dry cup of quinoa.

Allow quinoa to cool after cooking.

Steam sliced brussel sprouts for ~5 minutes with small amount of water in a covered skillet.

Sauté mushrooms, diced red onions, and steamed brussel sprouts in small amount of EVOO.

Mix cooled, cooked quinoa with sautéed mix, green onions, and alfalfa sprouts.

Dressing: In a blender, blend mint, basil, peanut butter, EVOO, salt, and vinegar.

Mix dressing into quinoa and vegetable mix.
Optional: top with chia seeds.