As a foodie and food blogger, it’s pretty much understood that good tasting food gets me excited. Like so excited I immediately start thinking of how to re-create it at home or I’m constantly thinking of new things inspired by what I just ate and how I can put my own spin on things.
I also love just opening the fridge and pantry and seeing what I can throw together. Some of my best dishes have come together this way. I had some bok choy and chinese cabbage at home and after an afternoon of cleaning out 
When cooking quinoa, I usually just add water or chicken broth but wanted to try something new. . something better that would take this quinoa to the next level in taste and flavor and after a delivery of this 
Entwine Wines makes a Chardonnay, Merlot, Cabernet Sauvignon and this fabulous Pinot Grigio. They are all fabulous and I’m so glad I discovered these wines for the first time in 
Asian Quinoa with Bok Choy
Ingredients
- 2 tablespoons sesame oil split
- 1 small onion diced
- ½ teaspoon fresh grated ginger
- 2 garlic cloves minced, split
- ½ teaspoon kosher salt
- 1 cup quinoa
- ¼ cup Entwine Wines Pinot Grigio
- 1 ½ cups chicken broth
- 2 cups bok choy chopped
- 1 cup Chinese cabbage chopped
- 8 oz. cremini mushrooms sliced
- 2 teaspoons soy sauce
- 1 teaspoon crushed red pepper optional
- Diced green onions for garnish
Instructions
- Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
- Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
- While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
- Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
Disclosure: This is a sponsored post in partnership with Entwine Wines. All opinions expressed here are 100% my own.
