1 cup mixed red quinoa and cream colored quinoa (or black quinoa mixed with red), rinsed
2 1/2 cups vegetable or chicken stock
1 large onion, peeled and halved and then thinly sliced
2 cloves garlic, minced
3 ounces shiitake mushrooms, stems removed and caps sliced thinly
1 small Chinese cabbage (or 1/2 of a larger one), sliced (about 2 -3 cups
1 – 2 tablespoons soy sauce
1 teaspoon sesame oil
Heat a saute pan on medium heat. When pan is warm, add 2 -3 tablespoons of olive oil to pan. Add the sliced onions and let them cook, stirring occasionally, about 10 – 15 minutes. You want them to get a little brown, but not actually caramelized.
Meanwhile, put quinoa and stock or water in a saucepan and bring to a boil. Lower to a simmer and cover. After about 10 minutes, check the pot and see if the grain has become translucent. Taste it gingerly, as the stock or water is hot, and if it’s still crunchy, leave it to simmer a couple of minutes more. When it is done, the individual grains should be translucent and you should be able to see a “ring” around the edge. That is the germ of the grain.
When the quinoa is done, drain over a fine mesh strainer or colander if there is still liquid in the pan. You can reserve some of the stock if you would prefer not to use soy sauce.
Lower the heat in the saute pan to medium-low and add the garlic and mushrooms. Once they have softened, about 3 minutes, add the cabbage. Add the soy sauce time (or water or stock) one tablespoon at a time to moisten the pan. Add more if needed. Let cook, stirring occasionally for about 3 more minutes. Take the pan off the heat, add the sesame oil, mix and serve.
Serves 4

Source: adapted from