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Ingredients
1 ounce Canola oil
6 ounces Shiitake mushrooms, stems discarded and sliced thin
1 cup Quinoa, rinse and drain
1 1/2 cups Chicken stock
2 ounces Spanish onion, mince
1 each Garlic clove mince
1/4 cup Scallion thinly slice
As needed Kosher salt
As needed Fresh ground white pepper
2 ounces Butter

Preparation instructions
1. Heat the oil in a medium sauté pan over medium heat.
2. Add the shiitake mushrooms and cook until they start to release the liquid and soften.
3. Add the onions and sauté until translucent; add the garlic and sauté until fragrant.
4. Add quinoa and stir to coat the grains. Add the chicken stock.
5. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 10-12 minutes.
6. Take off the heat, check for doneness, season with salt and pepper and stir in the butter. Set in a warm place covered until needed. Yields four servings.

Notes
The ancient seed called quinoa (pronounced KEEN-wah) was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.