Heat oil in a saute pan. Flash fry nettles, basil and snap peas (one minute) with salt and pepper. Remove from pan and add mushrooms. Cook them five minutes or until tender and starting to brown. Reserve with other cooked ingredients.
Add cheese wedges to hot pan. Brown on all sides.
Arrange serving bowls with equal portions of quinoa topped by nettles, basil, peas, mushrooms, and cheese.