Serving size: 4 portions
Total prep and cook time: 20 minutes
Ingredients:
- 2 cups red quinoa; dry
- 1 bok choy; chopped
- 2 - 4 tbsp sesame oil
- 1 small carrot; diced
- 1 medium red bell pepper; cored, seeded and chopped
- 2 tsp fresh ginger; grated
- 2 garlic cloves; minced
- 2 cups snow peas; trimmed
- 2 cups scallions; chopped
- ¼ cup fresh cilantro; chopped
- 2 tbsp soy sauce
- 1 cup butternut squash; diced
- Salt and pepper to taste
Preparation:
- Prepare quinoa according to package instructions and set aside.
- Heat sesame oil in a large skillet over medium-high heat; add diced carrots.
- Cook carrots until they are soft, about 1 minute.
- Add red bell pepper and butternut squash. Cook, stirring frequently, about 2 minutes.
- Add minced garlic, ginger, and snow peas and cook, stirring frequently for 1 minute.
- Stir in soy sauce and scallions.
- Add cooked quinoa and stir.
- Add chopped bok choy, and stir constantly until it is evenly distributed, about 2 minutes.
- Add chopped cilantro; add sesame oil and salt and pepper to taste.
- Mix well. Divide between 4 bowls, and serve warm.