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Asian Quinoa Salad with Baby Bok Choy, Spinach and Peppers

Ingredient List

1 cup cooked quinoa
1 garlic clove, minced
1/2 cup sliced onion
1 bunch baby bok choy, chopped
1 cup fresh spinach
1 red pepper, seeded and sliced in strips
1 tsp finely grated ginger or ground ginger
1 tbsp lemon juice
1 tbsp avocado oil
1 tbsp liquid aminos
1 tsp sesame oil
2 tbsp sunflower seeds
1 tbsp freshly chopped cilantro


  1.  In a large sauté pan or wok, heat 1 tbsp avocado oil.  Add garlic and onion.  Sauté for 2-3 minutes.  Add in crushed red pepper if using and sauté for another 1 min.
  2. Add in bok choy and pepper.  Season with salt and pepper.  Sauté on medium for about 6-8 minutes until veggies are cooked, but still crisp.
  3. In a small bowl, whisk together ginger, lemon juice, liquid aminos and sesame oil.  Set aside.
  4. Remove veggies from stove.  Allow to cool.
  5. In a medium bowl, mix together Veggies, quinoa and fresh spinach.  Stir in dressing and mix well to coat.  Top with sunflower seeds and fresh cilantro.
  6. Serve!
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