1 cup mixed red quinoa and cream colored quinoa (or even some black quinoa mixed with red), rinsed
2 1/2 cups low sodium vegetable stock (you can use chicken if you don't want it vegetarian)
1 large onion, peeled and halved and then thinly sliced
2 cloves garlic, minced
3 ounces shiitake mushrooms, stems removed and caps sliced thinly
1 small Napa cabbage or 1/2 of a larger one, sliced (about 2 -3 cups). You can also use a bunch of asparagus, cut into two inch pieces on a bias and lightly steamed.
1 - 2 tablespoons soy sauce
1 teaspoon sesame oil