Rinse the quinoa well with warm water and drain it through a fine strainer.
Cook the quinoa in a medium-sized pot in 1 ¾ cup of water, reducing the heat after the water boils, and simmering for 20 minutes.
In a cast iron skillet (or frying pan) on medium high heat, sauté the shallots (or onion) and the shiitake mushrooms for five minutes, adding water so that they don’t stick to the pan.
Add the garlic, carrots, and ginger. Sauté for 10 more minutes and then reduce the heat, adding the remaining ingredients.
Combine with the quinoa and serve.