Heat 1 tablespoon oil in a pot over medium heat and add the 3 cloves minced garlic. Cook for 30 seconds until aromatic and add the quinoa. Toast the quinoa until lightly browned and add 2 cups water. Add salt to taste. Bring to a boil, reduce heat and simmer, covered 15-20 minutes until cooked through.

Heat remaining olive oil in a pan over medium heat and add the shiitake mushrooms. Cook for a few minutes until cooked through and browned. Remove from pan.

To the same pan add the baby bella mushrooms and repeat. Add back the shiitake mushrooms and add the tablespoon minced ginger and garlic. Cook until aromatic and mix with the mushrooms. Remove.

To the same pan add the baby broccoli and cook for a couple minutes until softened. Add the mushroom mixture back to the pan and mix everything together.

In a small bowls combine the sesame oil, tamari and chili garlic sauce.

In a large bowl combine quinoa, arugula, sauce, mushroom broccoli mixture. Mix until smooth.

Serve garnished with sriracha, sesame seeds and seaweed flakes.