1. Steep 4 bags of green tea in 1¾ cup of boiled water for 3 to 6 minutes; the longer it steeps the more intense the flavour.
2. Once you have 1¾ cup of green tea, add it to the quinoa in a medium-sized pot, and bring to a boil.
3. Once boiling, cover the pot, reduce heat to simmer, and cook for 15 minutes.
4. Once the quinoa is cooked, remove it from heat, leave it covered, and let it rest for 10 minutes.
5. While the quinoa cooks, heat a large pan over medium-high heat.
6. Once the pan is hot, add 1 tablespoon of olive oil, the leeks, and mushrooms, cooking for 4 to 6 minutes.
7. Then add the broccoli, bell peppers, carrots, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper, to the pan and cook for 5 to 7 minutes.
8. After that, add the soy sauce to the pan and sauté the vegetables for another 2 to 3 minutes.
9. Once the vegetables are sautéed, remove them from heat and let them rest for a few minutes.
10. While the quinoa and stir-fried vegetables rest, combine the remaining olive oil, salt, pepper, and all the lemon juice, in a container.
11. Once everything is ready, divide the quinoa and stir-fried vegetables in bowls, drizzle with the lemon juice dressing, serve, and enjoy!
