Add mushrooms and asparagus into the skillet and continue to sauté until asparagus is half tender (slightly cook asparagus to preserve nutritional value).
Add quinoa, garlic, salt and coconut Aminos teriyaki sauce and cook approximately for 7 more minutes. Stir it occasionally. Add cumin seeds 2 min before you turn off the heat.
Serve it with grated parmesan cheese sprinkled over the dish.
It can be a side dish as well as entrée.