Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad

(from closetcooking.com)

This.Was.So.Good. Oshi oshi! Am having the leftovers tonight, by grilling some colossal prawns (which I'll marinate in some of the teriyaki), and 'rest' them on top of the salad for a glam Friday night treat! (haha, 'resting' ... a reference from the UK series "The Trip")

I could eat this every day. No, I'm serious.

1 cup quinoa (I used half red, half regular)
2 cups water
1/2 tbsp oil
4 ounces shiitake mushrooms (I think I used more), remove stems, and thinly slice
2 tbsp homemade teriyaki sauce * (OMG so delish – double the recipe, as you’ll need more)
1/2 tsp sesame oil
1/2 pound asparagus (bite sized pieces, steamed) (I used a bunch)
1/4 cup edamame (blanched)(or more, to taste)
1/2 tsp sesame oil
a bunch of chopped green onions
a couple tbsp sesame seeds (toasted)

*3 tbsp soy, 3 tbsp mirin (I used madeira), 3 tbsp sake, 1 tbsp sugar (I used agave, so didn’t heat)
Directions: Heat in the soy, mirin, sake & sugar in a small saucepan until the sugar is dissolved. (you can substitute agave or honey)

Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
Heat the oil in a pan.
Add the shiitake mushrooms and saute for a few minutes.
Add the teriyaki sauce until it is absorbed, about 1-3 minutes.
Add the sesame oil and remove from heat and let cool a bit.
Mix everything and serve.