Quinoa with Carrots, Shiitake Mushrooms and Cashews

2 cups quinoa

1 oz. dried shiitake mushrooms

1 tbs toasted sesame oil

3 carrots, peeled and grated (1 1/2 cups)

1/2 cup roasted cashews

1 tsp. finely grated fresh ginger

2 tbs soy sauce

1 tbs. coconut oil

Vegetarian furikake seasoning, such as Eden Shake, for sprinkling – optional

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.

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Quinoa with Carrots, Shiitake Mushrooms and Cashews