Asian Toasted Quinoa with Mushrooms

This is an awesome blend of three of my favorite things - mushrooms, quinoa, and Asian flavors! It's a great, versatile recipe because you can use whatever mushrooms are available to you. This time I found shiitake, portabella, and cremini, and the original recipe from Avocado Pesto uses shiitake, baby bella, and oyster. Enjoy!

Vegan, gluten-free (using tamari)
Adapted from Avocado Pesto

Ingredients
1 cup uncooked quinoa, rinsed
2 cups vegetable broth
4 cloves garlic, minced
2 tsp. sesame oil
16 oz. mushrooms, sliced (I used shiitake, portabella, and cremini)
6 green onions, sliced
1-2 Tbsp. olive oil
Toasted sesame seeds

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. sesame oil
1 Tbsp. tamari/soy sauce

Directions
Heat a saucepan over medium heat, and add 2 tsp. sesame oil. Add 3 cloves minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.
In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat this step for the portabellas, then the creminis.
Add all softened mushrooms together in the pan with 1 clove minced garlic. Add cooked quinoa and green onions.
Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine.
Serve sprinkled with sesame seeds.

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