Quinoa with Mushroom Sauce and Miso Veggie Stir Fry (vegan)

Easy, quick and vegan!
The shiitake mushroom sauce goes well with ANYTHING.

Yield: 2 servings + some extra quinoa

Ingredients

*quinoa with mushroom sauce
1 cup                       quinoa
1 tbsp                      olive oil
1 clove                     minced garlic
6 large                     shiitake mushrooms, super finely minced
1/4 block                 extra firm tofu, super finely minced
1-1/2 tbsp               pesto
1 tbsp                      soy sauce
1 tsp or more            salt
2                             green onion, sliced
pepper                     to taste

*miso veggie stir fry
any veggie you have in your friedge (This time, I used a crown of broccoli, a handful of sugar snap peas, 1 medium carrot, 5 halved brussels sprouts)
1 tbsp                       sesame oil
1 clove                      minced garlic
1-1/2 tbsp                 minced ginger
1 tbsp                       white miso paste
1/3                          water
braggs liquid aminos     to taste
crushed red pepper     to taste

1) cook quinoa with 1-1/2 of water, just like you do with rice.
2) heat olive oil in a pan and add garlic.  then add minced tofu and mushroom.  then add salt and saute for about 7 minutes... don't let it burn!
3) add soy sauce and pesto and saute for a few minutes more (I put them in it last because these ingredients get stuck to pans easily).
4) when quinoa is done cooking, add the mushroom sauce and green onion in it and mix well together.  put the lid back on, and let it sit till stir fry is done. 

5) heat sesame oil in a pan, add garlic.  start adding veggies that take more time to cook.
6) dissolve miso paste into 1/3 cup of water.  when the veggies are close to be done, add the miso mixture, liquid aminos, crushed red pepper and ginger.  cook till it's done, and serve it with quinoa!

Gochisousama!

Saeko