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1
Heat a pot (make sure its one with a lidyoull need it in a bit) over medium heat and add 1/2 tablespoon of sesame oil.
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2
Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted.
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3
Add in broth, increase heat to high, bringing to a boil.
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4
Then, reduce heat and simmer, covered for 15 minute or until broth is absorbed and quinoa is fluffy.
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5
In a separate pan heat 1/2 tablespoon olive oil over medium heat and add shiitakes.
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6
Cook for a few minutes, stirring occasionally then remove mushrooms from the pan and set them aside.
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7
To the pan add another 1/2 tablespoon olive oil and add oyster mushrooms, cook for a few minutes until softened and the moisture is cooked out of them, then remove them from the pan and set them aside.
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8
To the pan add another 1/2 tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally.
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9
Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute.
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10
Add all the other mushrooms to the pan to combine.
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11
Whisk dressing ingredients in a separate bowl.
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12
Combine mushrooms, quinoa, dressing, and green onions in a large bowl.
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13
Serve sprinkled with sesame seeds.
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14
This recipe is adapted from How Sweet Eat Is.
