From: Chef Jesus Delgado, Tanta, Chicago

1.5 cups white, red, and black quinoa, cooked and chilled
2 oz. white beech mushrooms
2 oz. broccoli, chopped
3 oz. red and green bell peppers, cubed
1 tsp. garlic, chopped
1 tsp. ginger, chopped
pinch of sugar
1 Tbsp. canola oil
3 Tbsp. gluten-free soy sauce
1 Tbsp. sesame oil
2 oz. bean sprouts
1 oz. scallions, chopped

Heat wok, add canola oil and chopped vegetables; cook for 15 seconds. Add ginger and garlic, mix well. Add quinoa, soy sauce, sesame oil and sugar. Continue to saute until hot and finish with sprouts and scallions.