2 TB sesame seeds
½ cup quinoa, rinsed
1 ½ cups low-sodium vegetable stock
2 spring onions, sliced
1 small chilli, finely chopped (optional)
4-5 large brown mushrooms, sliced thickly
2 cloves garlic, peeled and finely chopped
thumb-sized piece ginger, peeled and finely chopped
1 TB tamari
½ avocado, cubed
coriander, chopped, to garnish
lime wedges, to serve
Toast the sesame seeds in a hot, dry pan and set aside.
Cook the quinoa in the vegetable stock until done. Stir in the spring onions and chilli and set aside.
In the meantime, dry-fry the mushrooms in the same pan you toasted the seeds. The mushrooms will release their own juices so it will not be necessary to add any liquid. Allow them to caramelise, adding the finely chopped garlic and ginger halfway through cooking, being careful not to burn the garlic and ginger.
Add the tamari to the mushrooms, along with the quinoa mix and toss well to combine and warm through.
Remove from the heat, add the diced avocado, and taste for seasoning. You may need to drizzle on more tamari if you feel it requires additional seasoning.
Divide the mixture between two bowls and top with the toasted sesame seeds. Serve with lime wedges which should be generously squeezed over the dish.