Heat a pot over medium heat and add ½ tablespoon of sesame oil. Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted.

Add in broth, increase heat to high, bringing to a boil, reduce heat and simmer, covered for 15 minute or until water is absorbed and quinoa is fluffy.

In a separate pan heat ½ tablespoon olive oil over medium heat and add shiitakes. Cook for a few minutes, stirring occasionally then remove.

To the pan add another ½ tablespoon olive oil and add oyster mushrooms, cook for a few minutes. Remove.

To the pan add another ½ tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally. Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute. Add all the other mushrooms to the pan to combine.

Whisk dressing in separate bowl.

Combine mushrooms, quinoa, dressing, and green onions. Serve sprinkled with sesame seeds.