1. Cook the quinoa according to the instructions.
2. Place the mushrooms in a heat-proof bowl, covering with 1 cup of boiling water. Soak for 1 hour. Drain, and then finely chop.
3. In a non-stick skillet, heat the sesame oil over a medium heat. Add the mushrooms and carrots; stir-frying for 5 minutes. Stir in the cashews and ginger, cooking for 1 minute more.
4. Combine the soy sauce and 1 tbs water into a bowl. Stir into the carrot mixture, and then remove from the heat. Set it aside.
5. Take the quinoa and stir in the coconut oil and carrot mixture, using a chopping motion with the spoon to include all of the ingredients.
6. Sprinkle with furikake seasoning, if using, and then serve warm along side some greens such as bok choy.
Ingredients
Directions
1. Cook the quinoa according to the instructions.
2. Place the mushrooms in a heat-proof bowl, covering with 1 cup of boiling water. Soak for 1 hour. Drain, and then finely chop.
3. In a non-stick skillet, heat the sesame oil over a medium heat. Add the mushrooms and carrots; stir-frying for 5 minutes. Stir in the cashews and ginger, cooking for 1 minute more.
4. Combine the soy sauce and 1 tbs water into a bowl. Stir into the carrot mixture, and then remove from the heat. Set it aside.
5. Take the quinoa and stir in the coconut oil and carrot mixture, using a chopping motion with the spoon to include all of the ingredients.
6. Sprinkle with furikake seasoning, if using, and then serve warm along side some greens such as bok choy.