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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Hip Foodie Mom
- 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
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.