Toasted Asian Quinoa with Mushrooms

This dish was amazing.  I got the recipe over here, and except for using red quinoa, I followed everything to a T.  Oh, and I used all the same kind of mushrooms since they were on sale and I didn't want to buy 2 different kinds.  Oh wait...and I used a red onion because I didn't have scallions on hand.  Guess I stayed true to myself and didn't actually follow the recipe to a T.  Oops.  But it still turned out fantastic!

My only issue with this meal was what to serve it with.  I ended up going with some simply seasoned roasted red potatoes and green beans.  Totally not Asian but it did balance the meal out.  Next time, I think a simple pureed vegetable soup would go really well.

Toasted Asian Quinoa with Mushrooms

• 1 c uncooked quinoa, rinsed
• 2 c vegetable broth
• 4 t minced garlic
• 2 t sesame oil
• 16 oz. mushrooms, sliced 
• 1 small red onion
• 1-2 T olive oil for the saute
• sesame seeds
• 1 1/2 T olive oil
• 1 1/2 T sesame oil
• 1 T soy sauce or tamari
• salt and pepper to taste

--  In a small sauce pan, heat the 2 t of sesame oil.  Once hot, add 1 T minced garlic and the quinoa.  Stir and cook to toast about 4 minutes.  Don't let it burn!

-- Add in the broth, bring to a boil, reduce heat, cover and simmer 15-20 minutes until the quinoa is cooked.

-- Meanwhile, saute the mushrooms in a large skillet with the olive oil, onion, and remaining teaspoon of garlic.  Saute until all wilted.

-- When quinoa is done, add to the skillet and stir.

-- Whisk the olive oil, sesame oil and soy sauce together to form a dressing.  Pour over quinoa mixture and heat through.

-- Season with salt and pepper if desired