Spicy Quinoa with Asparagus and Shiitake Mushrooms - Merry Edwards

Ingredients

• 1 cup quinoa, soaked for at least 15 minutes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh ginger, finely diced
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 1 cup sliced leeks or chopped onions
• 1½ cups diced red bell pepper
• ½ pound fresh shiitake mushrooms, stems removed, thinly sliced
• 1 pound asparagus, bottoms trimmed, diagonally sliced in ½-inch pieces
• 2 tablespoons gluten free soy sauce
• 2 tablespoons lemon juice
• ¼ cup vegetable broth