1Rinse quinoa really well under running water.

2Add rinsed quinoa to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water. Bring to a boil, stir then reduce heat to low (induction #2). Simmer quinoa, covered, for 15 minutes or until soft and cooked through. Turn off the heat and let quinoa sit in a covered pot for another 5 minutes.

4In the meantime, make the sauce. Rinse and drain mushrooms. Add rinsed mushrooms, milk, cashews, miso paste, garlic powder, onion powder and salt to a blender.

5Blend until smooth ~ 2 minutes.

6Pour the sauce into a small saucepan. Bring to a simmer, reduce heat to very low (induction #2) and cover the saucepan with a lid.

7Cook over low heat for 5 minutes, stirring occasionally.

8Add quinoa to plates.

9Pour the gravy over quinoa.

10Garnish with parsley and sprinkle with freshly ground black pepper.