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1
Rinse the quinoa under cool running water, then drain well with a fine-mesh sieve or cheesecloth-lined strainer (the grains are very small and will slip through a coarse strainer).
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2
Heat a wok over medium-high heat and toast the quinoa, shaking the pan frequently, just until the grains dry, are just beginning to color and have a nutty aroma, 3 to 5 minutes.
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3
Set aside in a bowl.
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4
In a medium, lidded pot, bring 1 quart of water to a boil over high heat.
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5
Stir in the quinoa with a pinch of salt, then reduce the heat to a simmer and cover.
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6
Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (do not overcook).
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7
Remove from heat, drain and set aside.
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8
Meanwhile, heat the wok again over high heat.
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9
Add oil and heat until it just begins to simmer.
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10
Add the garlic and fry, stirring constantly, just until the garlic is golden, 25 to 30 seconds (the garlic can burn quickly).
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11
Remove the garlic with a slotted spoon, keeping the oil in the pan, and set aside.
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12
Stir in the fennel to the oil and fry, stirring or tossing frequently, until it is caramelized, about 6 minutes.
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13
Remove from the oil and set aside.
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14
Stir in the shiitakes to the oil and stir-fry until caramelized, about 6 minutes.
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15
Add the green onions in with the mushrooms and continue to stir-fry just until the green onions begin to wilt, about 2 minutes.
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16
Stir in the soy sauce and vinegar to the mixture and stir or toss to combine, then remove from heat.
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17
In a large bowl, gently toss the quinoa with the warm mushroom-green onion mixture, the fennel, garlic, cashews, parsley, cilantro, lime zest and juice.
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18
Season with salt if needed and serve immediately.
