Quinoa with Baby Bok Choy and Asparagus
from Wild About Greens by Nava Atlas
1 cup quinoa, rinsed in a fine sieve
2 to 4 garlic cloves, minced
3 or 4 baby bok choy, thinly sliced crosswise
8 ounces of slender asparagus, bottoms trimmed, cut into 1 to 1 1/2 inch lengths
2 big handfuls of baby spinach or arugula
3 to 4 scallions, sliced
1 to 2 teaspoons of minced fresh or jarred giner, to taste
1 to 2 teaspoons rice vengar or lemon juice, to taste
1 to 2 tablespoons reduced-sodium soy sauce
Freshly ground pepper to taste
Chopped peanuts for topping, optional
Combine the quinoa in a medium saucepan with 2 cups water; bring to a simmer. Cover and simmer gently for 15 minutes. If you’d like the quinoa to be more tender, add 1/2 cup additional water and simmer until absorbed. Remove from the heat.
Prepare a pan with spray oil or a little vegetable broth. Add the garlic, bok choy, and asparagus. Stir-fry over medium-high heat for 3-4 minutes or until tender-crisp.
Stir in the spinach and scallions and stir-fry just until the spinach wilts (this should take less than a minute).
Add the cooked quinoa, then quickly stir in the ginger, vinegar, and soy sauce. Stir together and remove the pan from the heat. Grind in some pepper and serve at once. Pass around chopped nut for topping, if desired.