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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 413.2
  • Total Fat: 23.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.5 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 12.6 g

View full nutritional breakdown of Quinona with Bok Choy, Carrots and Mushrooms calories by ingredient
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Quinona with Bok Choy, Carrots and Mushrooms

Submitted by: DODGEEWE
Quinona with Bok Choy, Carrots and Mushrooms

Introduction

This intereting meld of flavors may not be for everyone. Each ingredient adds its own flavor to the dish. I recommend experimenting with the dish, substituting different grains or rice for the quinona, maybe spinach for the bok choy, and different dressing (like one with sesame oil). Be creative and stimulate your taste buds!

Sorry the photo isn't a great one! I fogot to take a picutre of it before I put it in my to-go container to take to work with me for lunch!
This intereting meld of flavors may not be for everyone. Each ingredient adds its own flavor to the dish. I recommend experimenting with the dish, substituting different grains or rice for the quinona, maybe spinach for the bok choy, and different dressing (like one with sesame oil). Be creative and stimulate your taste buds!

Sorry the photo isn't a great one! I fogot to take a picutre of it before I put it in my to-go container to take to work with me for lunch!

Number of Servings: 2

Ingredients

    Quinona (dry), 2/3 cup
    Water 1+1/3 cup (plus amount used for soaking and steaming)
    Bok Choy, raw, chopped 1 large head
    Carrots, raw, sliced in 1/4 inch rounds, 2 medium
    Sh*take Mushrooms, fresh, sliced, 2 oz
    Shallots, 1 tbsp minced
    Sunflower Seeds, raw, 2 tbsp
    Ginger Root, 1/4 to 1/2 inch, grated (to taste)
    Olive Oil, 2 tbsp
    Cider Vinegar, 2 tbsp
    Salt, to taste
    Pepper, black, to taste

Directions

Soak quinona for 5 minutes before cooking in enough water to cover. Drain and place in a small pot with 1+1/3 cups of water. Bring to a boil and reduce to a simmer. Simmer until all the liquid is absorbed (approximately 20 minutes).

Meanwhile, bring water to a boil in a steamer pot and prepare the other ingredients. The water should not reach the bottom of the steamer insert. Place the bok choy in the steamer. After about 4 minutes, add the carrots and the mushrooms. Continue steaming for 6 more minutes.

While this is steaming, assemble the dressing. Add olive oil, cider vinegar and ginger root. Whisk together.

To serve, plate the quinona. Add the steamed vegetables on top. Add the shallots and sunflower seed. Finish off with the dressing and salt and pepper. Enjoy!

Servings: 2

Number of Servings: 2

Recipe submitted by SparkPeople user DODGEEWE.






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