Ingredients

• 1 tbsp sesame oil
• 1 yellow onion, diced
• 1 cup sliced shiitake mushrooms
• 1 red chili pepper, sliced
• 3 garlic cloves, minced
• 1/2 tsp grated fresh ginger
• 2 cups broccoli florets
• 1 cup shelled edamame
• 1/4 cup vegetable broth
• 3 cups cooked quinoa
• 3 tbsp tamari
• 1 green onion, sliced
• 1 tsp sesame seeds

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms to the skillet and cook, stirring occasionally, until they being to soften, about 3 minutes. Add the chili, garlic, and ginger. Cook, stirring, until they become fragrant, about 30 seconds. Add the broccoli, edamame, and broth. Cook, stirring occasionally, until the broccoli begins to soften, about 4 minutes. Add the quinoa and tamari. Cook, stirring occasionally, until the quinoa has heated through and the broccoli is cooked to your liking.
Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 5 days.