PP/PS Spicy Bok Choy with Beet Infused Quinoa

Artistic Vegan Beet Infused Quinoa.jpg

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


  1. Place the quinoa and lentils with water in a rice cooker. Add 1 ½ t beet powder, stir and press cook.

  2. Meanwhile, bring a pot of water to a boil.

  3. Rinse and cut Bok Choy lengthwise and in half.

  4. Set aside.

  5. 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.

  6. Once the water is boiling add the Bok Choy to balance. Stir for 1-2 min watching closely as to not overcook.

  7. Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.

  8. Place the squeezed Bok Choy in the small bowl with sauce, mix well to incorporate the flavor.

  9. Take a measuring cup (I used 1) and pack it with quinoa lentil mixture.

  10. Place it in a blow and surround it with the Spicy Bok Choy.

  11. Pour excess sauce on top of the quinoa and lentils.

  12. Top with a fresh herb and serve.

  13. ENJOY!

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

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