Wipe mushrooms clean and slice thinly. Peel, halve and thinly slice shallot. Roughly chop bok choy. Place the ginger, sesame oil, sesame seeds and soy sauce in a small bowl, and stir to combine. Set aside.
Heat 1 tablespoon olive oil in a small saucepan over medium heat, add quinoa and 1 teaspoon salt. Cook while stirring 1-2 minutes to lightly toast the quinoa. Add 2 cups water, and increase heat to high. When the water comes to a boil, turn heat down to low and simmer 8-10 minutes, or until the grains open and the water is fully absorbed — you’ll hear the quinoa sizzle.
Heat a large saute pan over med-high heat; add remaining 1 tablespoon cooking oil. When oil is hot, add mushrooms. Cook for 5-6 minutes, or until lightly browned. Add shallot and stir them in for 2 more minutes, or until shallots are translucent. Add bok choy and cook while stirring for 3-4 minutes more. Remove from heat, and stir in sesame-ginger sauce.
Divide the quinoa between 2 bowls and add the mushroom-bok choy mixture. Top with sliced cucumbers, tomato quarters and sea beans.