I made 'toasted' Quinoa to add to my Bok Choy dish. It goes well with brown rice too!
I had a craving for Bok Choy last week, and since I was too lazy to stop in Chinatown for what I knew would be fresh vegetables, I was stuck attempting to buy it at my local grocery store. I found some, but the sad withered leaves weren't exactly calling my name. I decide to try the local organic store nearby, and was pleased to find very fresh and healthy looking Bok Choy! I even bought my Quinoa and cashews there (which I was planning to serve it with), and they were actually cheaper than both items were at Key Foods. I love buying organic and local when possible, and if you can, you should do it too! Trust me, its worth it (and sometimes more affordable than you think)!
1 cup of white Quinoa
3 heads of Bok Choy
1 piece of Ginger (I bought 2, but decided 1 may be enough, since its pretty strong)
4 cloves of Garlic
1 cup crushed cashews
Soy Sauce ( I used Kikkoman Low Sodium Soy Sauce, but most people prefer the real, salty deal)
Toasted Sesame Oil
Crushed Red Pepper
1. Prepare your 'toasted' Quinoa. Add a little olive oil to a small saucepan heated on low. Add a 1 1/2 cups of rinsed white Quinoa and coat in the olive oil. Add 2 cups of water and bring to a boil. Cover pan and lower to simmer for about 15 minutes.
1. Cut stems off Bok Choy, wash leaves and stems thoroughly
2. Mince Garlic. Peal and mince ginger.
3. In a wok, saute garlic in olive oil about 1 minute, add the ginger.
4. Add the stems of the bok choy (these take longer to cook then the leaves). Add a generous amount of soy sauce and a few drops of the sesame oil. Allow the stems to soften before adding the leaves (about 5-10 minutes), add more oil if necessary.
5. Add the leaves to the wok and cook down (the leaves cook like spinach). Add more soy sauce if you like and crushed red pepper.
6. Add your cooked quinoa and stir all together, coating thoroughly in the soy sauce.
7. Serve and top with crushed cashews, adding more red pepper if you like it spicy!
Anyone have any other good Bok Choy recipes?