• 1 tbsp oil (vegetable, olive oil, avocado oil, etc)
• 1 yellow onion, diced
• 2 tsp finely minced garlic
• 1 small head of cauliflower, riced (2 1/2- 3 cups)
• 8 oz button mushrooms, finely diced 
• 1 cup cooked quinoa (1/2 cup dry)
• 1 1/2 tsp dried oregano
• 1/2 tsp fine grain kosher salt
• 2-3 tbsp fresh cilantro, chopped

Chipotle Sauce:

• 1/3 cup water
• 3 tbsp oil (we used avocado but olive oil or vegetable oil work)
• 1 chipotle pepper in adobo sauce
• 1 1/2 tbsp adobo sauce from can
• 1 1/2 tbsp freshly squeezed lime juice
• 1 1/2 tsp coconut sugar or agave
• 1 tsp cumin
• 1 tsp fine grain kosher salt
• 1/2 tsp paprika