Quinoa Risotto

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4 oz. shiitake or portobello mushrooms, stemmed and sliced (1 1/2 cups)

1 cup peeled, diced sweet potato

1 cup diced onion

1 Tbs. minced garlic

2 tsp. dried sage

1 tsp. dried thyme

1/2 tsp. cracked black pepper

1/2 tsp. salt

2 cups uncooked quinoa, rinsed well

1/3 cup uncooked bulgur

1/3 cup unhulled sesame seeds (2 oz.)

4 tsp. olive oil

7 cups low-sodium vegetable broth, preferably mushroom broth, or water

1 bay leaf

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