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Asian Quinoa with Bok Choy

15mhhm15
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Asian Quinoa with Bok Choy This weeks quinoa blend features an Asian inspiration, bok choy. I have been in the mood to make a lot of Asian inspired dishes so having bok choy left over. I decided to mix it with quinoa.

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4 cups of quinoa yields about 15-20 rice bowl serving enough to pack as a quinoa salad in addition to lunch. Perfect to bring for lunch and lasts in the fridge all week.

Prep Time: 5-10 minutes

Cook Time: 10-15 minutes

Total Time: 15-25 minutes*

Yield: 15-20 small rice bowl servings

Ingredients:

6 bunches bok choy
14.5 oz chopped tomatoes
4 cups quinoa
16 oz red kidney beans
1-2 Tbsp olive oil

Steps:

Make your quinoa and follow the instructions on your packaging.

cooked quinoa

Prep your bok choy, cut the stems and leaves separately, wash.

cut Bok Choy

Bok Choy leaves

Add olive oil to pan over medium and cook bok choy stems first (they take longer to cook).

cut Bok Choy in pan

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Add a can of chopped tomatoes.

tomatoes to Bok Choy in pan

Toss in your bok choy leaves.

Bok Choy leaves added to pan

cooked Bok Choy and tomatoes

Pour tomatoes/bok choy into your quinoa. Add can of red kidney beans and mix well.

Tomato and Bok Choy added to quinoa

Beans added to cooked Bok Choy

*Time excludes quinoa time, varies depending on your brand.

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