• Add ¼ cup of water to a 5 qt sauté pan and add chopped onion, mushrooms and broccoli.
• Cover and cook on medium high for approximately 10 minutes, stirring occasionally.
• Add more water, about 2 tbs at a time if needed, to prevent vegetables from sticking to the pan.
• Lightly warm quinoa and sweet potatoes separately in the microwave if they have been stored in the refrigerator.
• When the vegetables are done, turn off burner and add warm quinoa to the sauté pan and stir to mix with vegetables.

To Serve

• Place ¼ of warm diced baked sweet potatoes in a pasta bowl.
• Spoon ¼ of quinoa/vegetable mixture over the sweet potatoes.
• Sprinkle ¼ of diced avocado over quinoa/vegetable mixture.
• Drizzle approximately 2 tbs of homemade teriyaki sauce over the salad and stir lightly with a fork.
• Repeat steps 1-4 for remaining servings.