Ingredients
- For the quinoa
- 1 teaspoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/2 cup quinoa
- 2 teaspoons soy sauce
- 1 cup chicken stock or vegetable stock
- 1/2 inch knob ginger, peeled
- 4 stalks cilantro, leaves removed and set aside
- For the veggies:
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 7 ounces firm tofu, cut into 1 inch cubes
- 1/2 red bell pepper, sliced
- 8 heads baby bok choy
- 1/2 tablespoon toasted sesame seeds
- Leaves of 4 stalks cilantro, finely chopped
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