Place a small saucepan over medium-high heat and add the quinoa, 1¼ cups water, and a pinch of salt. Bring to a boil and cover, reduce heat to low, and cook for about 15 to 17 minutes, until the water is absorbed.

Destem the mushrooms and wipe the caps with a damp paper towel. Thinly slice the caps. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the mushrooms in one layer and cook, stirring a few times, until crispy and browned, about 4 minutes. Add the sesame seeds and toss for a moment. Transfer ‘shrooms to a plate and season with salt.

Peel and mince the ginger. Mince the garlic. Rinse and chop the bok choy into bite sized pieces. Thinly slice the watermelon radishes, no need to peel.

Remove the cooked quinoa from the stove and fluff with a fork. Rinse and dry the Chinese chives and chop into 1 inch pieces.

Return the same skillet to the stove over medium-high heat and add the sesame oil. Add the ginger, garlic, and bok choy. Cook until the bok choy is bright green, about 2 minutes. Add the tamari, watermelon radishes, edamame, and cooked quinoa. Toss until combined and hot all the way through. Stir in ¾ of the chopped Chinese chives.

Divide the quinoa stir-fry between large plates or bowls. Top with crispy sesame shiitakes and remaining Chinese chives. Dig in!