In a medium pot, add the quinoa, water, 1 tsp oil, and salt. Bring to a boil over high heat.
Turn down to low heat, and cover with a lid. Cook for 15 minutes. The water should be completely absorbed when the quinoa is cooked.
Meanwhile, cut the green onions to have only the dark green ends. The light green and white portions can be discarded for this recipe. Finely dice the dark green portion. Set aside.
Coarsely chop the oyster mushrooms, discarding the firm stocks.