2 cups raw spinach
3 large carrots, julienned
2 cups of shitake mushrooms
1 cup of brean sprouts
1 zucchini, julienned
2 cups of quinoa, cooked as directed on package
1 tablespoon of Korean red pepper paste
2 tablespoons of sesame seeds
Fine sea salt
Prepare quinoa as directed. Set aside.
Blanch all vegetables in separate pots so they are tender but not too soft. Set each vegetable aside in separate small bowls.
Add a teaspoon of sesame oil, sea salt and sesame seeds to each vegetable. Massage with hands so the seasoning is evenly distributed.
In a deep soup bowl, add one cup of cooked quinoa. Arrange a handful of each of the vegetables around the perimeter of the bowl. In the center, add a dollop of the red pepper paste. Garnish with sesame seeds. Serve hot.