Sesame Bok Choy Quinoa

Ingredients

• ½ cup uncooked sprouted black quinoa
• 2 tablespoons coconut oil
• 2 cups finely chopped white onion (approx. 1 large onion)
• 1 teaspoon fresh ground black pepper
• 1 heaping tablespoon finely diced jalapeño (deseeded, approx. 1 jalapeño)
• 1 tablespoon lime juice (approx. 1 large lime)
• 12 mini bok choy, chopped
• 1 bunch black kale, finely chopped
• 2 tablespoons organic wheat-free tamari or Bragg’s
• ⅛ cup toasted sesame oil
• ½ cup chopped mint (optional)

Directions

1. Cook the Quinoa: Rinse quinoa under cold water, then add to a small pot with 1 cup of water. Bring to a boil, then cover and reduce heat to low. Simmer for 7-10 minutes until water is absorbed and quinoa is fluffy.
2. Sauté the Aromatics: In a large sauté pan, heat coconut oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in fresh ground black pepper.
3. Cook the Greens: Add jalapeño, chopped kale, and bok choy to the pan. Cook on low heat, stirring occasionally, until greens are tender.
4. Build the Flavor: Stir in tamari, lime juice, and toasted sesame oil. Sauté for another minute to coat the greens evenly.
5. Taste & Adjust: Sample a piece of kale and bok choy—adjust seasoning by adding more jalapeño, lime juice, or tamari if needed.
6. Combine & Serve: Add the cooked quinoa to the pan and stir well to mix all ingredients thoroughly.
7. Garnish & Enjoy: Top with fresh chopped mint if using. Serve warm.