2 tsp canola oil, divided
1 tbsp minced fresh ginger
2 garlic cloves, minced
1 cup quinoa
2 cups low-sodium vegetable or chicken broth
1 tsp sesame oil
8 oz. crimini mushrooms, sliced
1 tbsp soy sauce
1/4 cup diced red bell pepper
In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.
While the quinoa is cooking, heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally. The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.
Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.