You never what you'll create when you use the leftovers in the frig! This recipe is quick, easy, and very healthy. Enjoy!
1/2 head baby bok choy sliced (slice and dice the greens, too)
8 oz white button mushrooms
2 green onions (scallions)
2 large garlic cloves
wedge of frozen ginger
1/2 cup cooked quinoa
Braggs Liquid Aminos to taste
Quinoa cooks quickly. Take 1/2 cup uncooked quinoa, rinse well in fine sieve, and then add to pot with 1 cup water. Bring to a boil, simmer, cover and cook for 10-12 minutes. When water is absorbed, quinoa is done!!
In small stir fry pan or non-stick skillet, add 2-3 T water or veggie broth and saute the scallions till soft. Add the bok choy and musrooms. Add a bit of Braggs Liquid Aminos so ingredients won't burn or stick to pan. While sauteing, use a microplane or grater to grate the garlic and ginger over the veggies. When warm, add the cooked quinoa, add more Braggs to taste and enjoy!
I've also added some baby spinach to the saute. You can add othe veggies of your choosing. This is a quickly put together luncheon dish. Even my hubby loved it and asked for a second helping!