Quinoa Bowl with Sautéed Shiitake and Avocado

Rinse the quinoa well under running water. In a small pot, bring the water (or broth) to a boil. Add the quinoa, lower the heat, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.

Let it rest covered for a few minutes, then fluff it with a fork.

Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes until they soften. Drain and gently squeeze them to remove excess water. Save the soaking water: strain it and set it aside.

In a pan, heat the extra virgin olive oil over medium heat. If using, add the chopped garlic and sauté for a few seconds without burning it.

Add the rehydrated shiitake mushrooms and sauté for about 5-7 minutes, stirring often, until they become tender and slightly golden. If necessary, add a bit of the mushroom soaking water to prevent them from drying out too much.

In a bowl, arrange the cooked quinoa as a base. Add the sliced or cubed avocado and the sautéed shiitake mushrooms.

Season the bowl with soy sauce. If you like, you can add a teaspoon of lemon juice for a touch of freshness.

Sprinkle with sesame seeds and freshly chopped herbs.

Enjoy your quinoa bowl with shiitake and avocado immediately!