Quinoa Veggie Paella


1 2/3 cups water
1 cup quinoa
1 tsp olive oil
1 tsp dark sesame oil
1/4 tsp sea salt
2 green onions, sliced thin
1 large carrot, sliced thin
1 cup spinach
½ cup mushrooms, sliced thin


Prepare quinoa according to package directions or follow these instructions: wash, rinse and drain quinoa, and place in a 2-quart pot (or rice cooker). Add water and salt. Bring to a boil, lower heat and simmer with lid on until all water is absorbed (about 15 minutes). Don’t stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let stand for 5 to 10 minutes. While quinoa is cooking, pour olive and sesame oil in large saucepan on medium heat. Stir in carrots and cook 1 minute. Next, stir in mushrooms and green onions, cook 1 minute more, stirring frequently. Add the spinach last, cook 1 minute more. When quinoa is done, transfer to medium bowl and fluff with a fork. Stir in cooked vegetables and mix well. Best served warm.