Grilled Mushroom & Bok Choy With Asian Cilantro Pesto

• Grilled Veggies
• 1 1/2 tablespoons coconut oil
• 2 tablespoons apple cider vinegar
• 1/2 grilled onion
• 6 ounces shitake mushroom
• 1 cup quinoa
• as many as you wish corn tortillas
• 1 avocado
• handful micro greens
• Asian Cilantro Pesto
• 3 garlic cloves
• 2 tablespoons white/yellow miso
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 3 tablespoons orange juice
• 3 teaspoons sesame oil
• 1/4 cup rice wine vinegar
• 2 cups cilantro
• 1/2 cup lemon grass

1. Sauce: rnBlend garlic, miso, lemongrass, and cilantro in food processor. Drizzle in vinegar, orange juice, soy sauce, honey, and oil. Salt to taste.
2. Tacos: rnWash mushrooms and bok choy. Rub with coconut oil then grill.
3. Simmer quinoa until cooked through (1 cup quinoa= 2 cup water) about twenty minutes. Set aside.
4. Heat coconut oil in a saute and sweat the onions. Add quinoa and cook until slightly crunchy.
5. Construct tacos, garnish with avocado and micro greens. Drizzle sauce generously over tacos. ENJOY!

coconut oil, apple cider vinegar, onion, shitake mushroom, quinoa, corn tortillas, avocado, handful, cilantro, garlic, whiteyellow miso, honey, soy sauce, orange juice, sesame oil, rice wine vinegar, cilantro, lemon grass

Taken from food52.com/recipes/29036-grilled-mushroom-bok-choy-with-asian-cilantro-pesto (may not work)