This healthy, fat-free Asian recipe uses quinoa in place of rice or noodles for a nutritious gluten-free vegan dinner. Add in edamame, tofu, tempeh, or any of your favorite vegetables. This is an easy meal-for-one or stretch to feed a family. Kid approved.
MEDIUM Servings: 4 Ready In: 20 minutes
3/4 cup quinoa
1/4 cup steel-cut oats
1 bunch scallions
2 baby bok choy
1 cup carrot (shredded or diced from 1 medium carrot)
2 inches (or 2 tbsp) fresh ginger
1 clove garlic
1 tsp red chili flake
1 tbsp tamari
1/2 cup shelled edamame
1 lime, cut into wedges, for serving
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Gather ingredients. Use gluten-free oats and tamari to keep this gluten-free
To toast grains: Place quinoa and oats in a wide pan. Cover and cook over medium heat, stirring often, just to toast, about 7 minutes.
To prep veggies: Separate whites from greens in scallions and thinly slice both.
Do the same with the bok choy. Thinly slice the white part. Roughly chop green leaves.
Rinse sliced bok choy stalk under cold water to remove any grit
Dice carrots, mince ginger and garlic. Add red chili flake to the mix.
Combine bok choy with carrot mix.
To finish "rice": When quinoa is toasted, add bok choy vegetable mix to the pan. Stir well and cook just for a minute or two, to get a little color on the veggies.
Add 2 cups of water, bring to a boil, cover, and simmer 10-12 minutes, until quinoa is done.
Remove lid, cook off any excess liquid.
Stir in tamari, edamame, and green bok choy leaves.
Garnish with green scallion tops
Tips: Use any of your favorite veggies in this stir-fry. Bell peppers, spinach, onion, and pea pods are all great mix-in. This is a perfect end-of-week meal to clean out your fridge
Amount Per Serving (1/4 recipe)
Calories From Fat (16%) 32.83
% Daily Value
Total Fat 3.77g 6%
Saturated Fat 0.49g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 428.86mg 18%
Potassium 475.04mg 14%
Total Carbohydrates 34.51g 12%
Fiber 5.81g 23%
Protein 9.41g 19%
Calcium 14.6mg 1%
Iron 65.03mg 361%
Vitamin A IU
Vitamin C 0.28mg <1%