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Asian   -   Stirfried Quinoa And Bok Choy   adapted from vegetariana

  • 1 1/2 Tablespoons Safflower Oil
  • 1 Cup Quinoa -- raw
  • 1 Tablespoon Sesame Oil
  • 1 Large Onion -- thinly sliced
  • 8 Stalks Bok Choy -- sliced diagonally
  • 1 Large Turnip -- peeled and diced
  • 8 Ounces Mung Bean Sprouts
  • 2 Tablespoons Soy Sauce -- to taste
  • Pepper -- to taste
Directions heat half tablespoon oil in medium saucepan. add quinoa and toast stirring frequently. when it smells nutty, pour in two cups water. Bring to simmer. Cover and cook until water is absorbed 15 minutes. Remove from heat and fluff with fork and keep covered. In the meantime, heat remaining oil and sesame oil in wok. saute onion until translucent. add bok choy and turnip and turn up heat to medium high. when these vegatables are crisp tender add sprouts. saute until slightly wilted. flavor with soy sauce. add quinoa and pepper. Taste and more soy sauce and water as needed.
Serves 4
Time to Make 0:00

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