PP/PS Spicy Bok Choy with Beet Infused Quinoa
Chef: Christa Clark, ArtisticVegan.com
Makes: 2 servings
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
½ c quinoa (*or your favorite grain)
¼ c lentils
1 ½ c filtered water (*or vegetable broth)
1 ½ t beet powder
1 T chopped fresh herbs (your choice, I used dill)
1 large bundle of Bok Choy
¼ c tamari (or GF soy sauce)
½ c water
3 cloves garlic minced
1 lime, juiced
¼ c sesame seeds (Optional, PS if you use these)
Red pepper flakes to taste
Black pepper to taste
Place the quinoa and lentils with water in a rice cooker. Add 1 ½ t beet powder, stir and press cook.
Meanwhile, bring a pot of water to a boil.
Rinse and cut Bok Choy lengthwise and in half.
Prepare the sauce by mixing the tamari sauce, water, garlic, lime juice, sesame seeds (if using) red pepper flakes and black pepper in a small bowl. Set aside.
Once the water is boiling add the Bok Choy to balance. Stir for 1-2 min watching closely as to not overcook.
Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.
Place the squeezed Bok Choy in the small bowl with sauce, mix well to incorporate the flavor.
Take a measuring cup (I used 1) and pack it with quinoa lentil mixture.
Place it in a blow and surround it with the Spicy Bok Choy.
Pour excess sauce on top of the quinoa and lentils.
Top with a fresh herb and serve.