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

Directions

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.
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.
In a small bowl, whisk together ginger, lemon juice, liquid aminos and sesame oil. Set aside.
Remove veggies from stove. Allow to cool.
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.
Serve!