• 1  cup  sprouted quinoa
• 1/2  teaspoon  salt
• 2  tablespoon  olive oil
• 7  ounce  fresh shiitake mushrooms
• 3  tablespoon  fresh chopped chives
• 1 1/2  tablespoon  lemon juice
• 1  tablespoon  lemon zest
•   salt and pepper to taste

Meanwhile, remove and discard the shiitake stems. Thinly slice the shitake caps. Heat the olive oil in a medium skillet over medium heat. Add the sliced mushrooms and season with salt. Saute, stirring occasionally, until the mushrooms are just beginning to brown, about 5 minutes.

Add the quinoa to the shiitakes. Toss until quinoa is well combined with the mushroom mixture. Stir in the chives, lemon juice, and lemon zest. Season with salt and pepper and additional olive oil, to taste. Toss and serve.

Makes 4 servings