1 cup uncooked quinoa, rinsed and drained
2 cups water
1 tablespoon canola oil
1 Thai chili, thinly sliced
2 garlic cloves, minced
4 scallions, thinly sliced, white and green parts separated
4 ounces shiitake mushrooms, sliced
1 head broccoli (about 3/4 pound), cut into florets
1 red pepper, thinly sliced
1/4 cup low-sodium soy sauce
1 teaspoon sesame seeds
In a small saucepan over medium-high heat, bring the quinoa and water to a boil. Reduce to a simmer, cover and cook for 10-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
Heat a wok or large skillet over high heat and add the canola oil swirling to coat. When the oil is shimmering, add the chilies, garlic, and the white parts of the scallions. Cook until fragrant, about 1 minute.
Add the mushrooms, broccoli and red peppers. Sauté for 3-4 minutes until the peppers are cooked but still crisp. Add the soy sauce and let the mixture bubble for a minute before stirring in the quinoa and the green parts of the scallions. Sauté for a few minutes until everything is heated through. Garnish with sesame seeds before serving.