Transfer the quinoa to a strainer and wash under running water, keep aside for draining the water completely. You can skip this step if you are using pre washed quinoa.

Wash the sliced button mushrooms and keep aside for drying by laying in a paper towel. Make sure the mushrooms are dry before you start cooking the mushrooms. If your mushrooms are clean, you may not need to clean using water, you can just use a mushroom brush for a quick clean up.

Heat oil in a pan and add the mushrooms.

Saute the mushrooms in medium heat for 2 to 3 minutes.

Add 2 teaspoons of garlic powder, crushed ginger and dill leaves and saute for another 2 more minutes or until the mushrooms start releasing the water.

Add the quinoa to the pan, reduce the heat and roast the contents for another 1 to 2 minutes so the quinoa will get lightly roasted.

Add the remaining one spoon of garlic and enough salt, stir well the contents and lightly roast for another 1 more minute.

Add the water, bring the mixture to a boil and cover the pan and cook in low heat for about 15 minutes or until the quinoa is cooked and transparent (light brown) in color.

Once the quinoa is cooked, open the pan and if there is any water left (which is fine), keep the pan open and cook in medium heat until the water is all evaporated.

Once there is no water left in the pan, reduce the heat to very low and stir fry the contents for another 2 minutes, stirring occasionally.

Garlic mushroom quinoa is ready to serve, switch off the stove, transfer the pan from the hot stove and serve the garlic mushroom quinoa hot!

You can serve the garlic mushroom quinoa as it is, as the dish is very yummy and filling on its own, or you can serve it with any chutney, vegetarian curry or any dips or sauce, as you wish!