Quinoa with Mushrooms

Heat a pot (make sure it’s one with a lid—you’ll need it in a bit) over medium heat and add 1/2 tablespoon of sesame oil. Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted.
Add in broth, increase heat to high, bringing to a boil. Then, reduce heat and simmer, covered for 15 minute or until broth is absorbed and quinoa is fluffy.

In a separate pan heat 1/2 tablespoon olive oil over medium heat and add shiitakes. Cook for a few minutes, stirring occasionally then remove mushrooms from the pan and set them aside. 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.

To the pan add another 1/2 tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally. Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute. Add all the other mushrooms to the pan to combine.

Whisk dressing ingredients in a separate bowl.

Combine mushrooms, quinoa, dressing, and green onions in a large bowl. Serve sprinkled with sesame seeds.

This recipe is adapted from How Sweet Eat Is.