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Mince garlic. Rinse and drain quinoa well.
In a medium saucepan over medium heat, add 2 tsp. sesame oil. When oil is hot, carefully add minced garlic and quinoa (rinsed & drained). Cook for 3-4 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
Carefully add vegetable broth to quinoa and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
Meanwhile, slice or halve mushrooms. Slice green onions and set aside.
In a separate large pan over medium heat, sauté shiitakes. (I use vegetable broth/water for no-oil sauté method. Or you can use additional sesame oil if desired.) Stir and sauté for 5-6 minutes until softened. Remove from pan.
Repeat this step for the portobellos, then the creminis. (I cook the mushroom varieties separately since they vary in size and cooking time, but feel free to do them all at once if you prefer.)
Combine all cooked mushrooms together in the large pan.
Add cooked quinoa, green onions, sesame seeds, and tamari. Stir well to combine, and sauté for 1-2 minutes.
Add more tamari to taste if needed. Serve sprinkled with additional sesame seeds if desired.