Wash carrots in sink

Put mushrooms in strainer. Wash mushrooms with water in sink

Wash cucumber in sink

Wash green onions in sink.

Wash cilantro in sink.

Wash lettuce leaves.

Fill medium bowl half full of water

Add 3/4 cup quinoa to water

Pour the quinoa into a strainer over sink

Rinse quinoa under cool water

Add 1 cup quinoa to rice cooker

Add 2 cups water to rice cooker

Place skillet onto burner

Add small amount ( 1 tablespoon) of olive oil in pan to prevent chicken from sticking to pan.

Add chicken to skillet.

Cook chicken on both sides until done.

Using cutting board and knife Cut cucumber into 3 pieces

Place cucumber pieces into grater

Add cucumber to bowl

Using cutting board and knife cut the carrots into small pieces

Place pieces of carrots into grater

Add carrots to bowl

Use a eggs slicer to slice the mushrooms. Place mushroom on slicer when the handle is open then push the handle back down to slice.

Add mushrooms to bowl.

Using knife and cutting board carefully chop the cilantro into small pieces

Add chopped cilantro to bowl.

Using scissors cut the green onions the size of a pencil eraser.

Add green onions to bowl

Add shredded chicken to bowl.Mix ingredients together using spoon.

Add 2 pieces lettuce to each plate.

Add 2 tablespoon quinoa to each leaf

Add 2 tablespoons of mixture to each lettuce leaf.

Add 1 tablespoon peanut sauce to each leaf

Set table with plate, fork, napkin, and cup.

Fold lettuce in half like a taco to eat.

For more information on the Trellis Center check out our website www.thetrelliscenter.com or the Trellis Center Facebook page.