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"This is a dish that I thought would be popular with grownups, who like to eat plant-based some days or every day," says Rach. "And I thought it would be cool for kids because it's basically just a stir-fry that we're making with quinoa. It'll be a little bit salty and a little bit sweet and a little bit spicy." It's also delicious, healthy and really quick and easy!
For more meatless bowl inspiration from Rach, check out her Mushroom and Crispy Tofu Ramen Bowls and Vegetable Noodle Bowls.
Heat a large nonstick skillet with a lid over medium-high heat and cover with a thin layer of non-aerosol oil.
Add the mushrooms and brown them well until they smell meaty. Add broccolini and onions and season with salt and pepper. Wilt in the greens, add garlic and ginger and stir. Add quinoa and brodo or broth, bring to boil, then reduce heat to low and simmer, covered, 15 minutes. Stir in sauce: sesame oil, tamari and hot or sweet sauce.
Top bowls with sesame seeds and seaweed strips (if using).