Sautee mushrooms, leek, ginger, garlic, and harissa spice (you can use 1/2 tablespoon oil or 1 tablespoon vegetable stock for sautéing).
Add water or stock and quinoa. Bring to a boil. Stir occasionally.
Add remaining ingredients, and bring to a simmer.
Cover and simmer for 15 - 20 minutes, stirring every couple of minutes.
Turn off heat, remove cover and let sit for 5 minutes. Stir everything together well.
Serve and enjoy!

1 cup red lentils
1/2 cup quinoa
6 cup water or vegetable broth (1 teaspoon salt + 1 tablespoon bouillon if using water)
2 tablespoon harissa seasoning
1/2 cup natural peanut butter
1/2 cup fresh dill
2 king oyster mushrooms, thinly sliced
2 cloves garlic, minced
1 small leek
1 tablespoon fresh ginger or 1 teaspoon ginger powder
1 teaspoon sugar (agave, molasses, etc.)
1/2 tablespoon salt