Fried Quinoa with Crispy Eggplant and Bok Choy

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth or water
• 1 pinch sea or kosher salt
• 1 cup eggplant, cubed small
• 2 tablespoons neutral vegetable oil
• 2 cloves garlic, peeled and minced
• 1 small onion, diced small
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon water
• 1 tablespoon rice miso paste
• 1 inch knob fresh garlic, peeled and grated
• 1 bunch Chinese cabbage (bok chou)
• 2 eggs
• 1 handful fresh cilantro
• 2 green onions, sliced thin
• 1 tablespoon roasted peanuts or sunflower seeds

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