As I have mentioned before I love quinoa, more than rice. Naturally I substitute quinoa for rice all the time, including when I make Asian inspired dishes. Since this month’s vegetable of choice is bok choy I decided to add it into this delicious side dish. I hope you enjoy!
1 cup quinoa
2 cups broth of choice
1/4 cup soy sauce
1 tablespoon of garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper (or black will do just fine)
1/4 teaspoon red pepper flakes
1/2 onion diced
3 stalks of bok choy
1 head of broccoli cut into florets, or 2 cups of frozen broccoli florets
2 tablespoon oil (I used coconut)
1.Cook the quinoa according to package, or stick in your instantpot on rice selection for 10 minutes. Or you can use leftover quinoa
2.Heat a large pan with oil to medium heat, then begin to saute onions until translucent.
3.Heat oven to 425 degrees Fahrenheit, chop broccoli if needed, and add to a roasting pan and roast for about 25 minutes.
4.Chop the bok choy into bite size pieces. Just the white portion, not the leafy part.
5.When the quinoa is fully cooked add to the pan with onions. Add the seasonings and the soy sauce. Add the bok choy and saute for around 5-8 minutes.
6.Lightly salt the broccoli when done cooking and add the broccoli to the fried quinoa.
1.If you are using leftover quinoa that is already salted only had a tablespoon of soy sauce at a time. Taste after each addition and add more if it is not salty enough.
2.Do not discard the leafy part of the bok choy, slice it up and save it to put in your next salad. It will add a subtle sweetness to your salad.
What vegetable should I try in February?!