Teriyaki No Meatballs, Pickled Red Onions and Rainbow Veg

Ingredients

• 1 (250g) red onion, peeled and sliced, reserve 1/4 for the (no)meatballs below
• ¼ cup apple cider vinegar
• ¼ cup boiling water
• 1 tbsp coconut sugar
• good pinch sea salt
• ⅓ cup quinoa, rinsed
• ¼ (50g) red onion
• 150 g (approx 1/2x 400g tin) cooked cannellini bean
• 230 g (approx 1x 400g tin) cooked lentils
• 2 cloves garlic, peeled and roughly chopped
• 75 g mixed shiitake and button mushrooms
• 2 tbsp extra virgin olive oil
• 1 free range egg
• 2 tbsp roughly chopped coriander
• 1 tbsp tamari
• ½ cup quinoa flakes (rolled oats will work well if you don't have these on hand)
• ⅓ cup tamari or gluten free soy sauce
• 2 tsp dijon
• 2 tbsp maple syrup
• Cooked sweet potato pieces
• Finely sliced cucumber
• Finely slice carrot
• Rainbow radish
• Cooked soy beans
• Avocado
• Sesame seeds