Go Back

Asian Quinoa with Bok Choy

Note for the cook: Always rinse and drain your quinoa before cooking. And if you're a vegetarian, simply replace the chicken broth with vegetable broth.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Hip Foodie Mom

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.