Stir Fry Quinoa with Bok Choy and Corn
- 1 tablespoon extra light olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 teaspoons salt
Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, chopped
- 3 serrano chilies, chopped
- 5 to 6 baby bok choy, whites and greens separated and chopped
- 2 ears of corn, kernels sliced off
- ½ cup cilantro
- 2 teaspoons chili garlic sauce
- 2 to 3 tablespoons tamari
Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.
