I precook my Quiona on my preparation day so it is ready to use throughout the week.
In a skillet sauté the cleaned and chopped mushrooms in the ghee (or butter) until tender, about 1 minute. Add the garlic and onions next and sauté another minute.
Use a food grater to mince the fresh turmeric root (yes, use fresh!)
Add the pumpkin seeds and pecans and stir well.
Serve on a plate and enjoy or top with fresh chicken breast or an egg.