Quinona with Bok Choy, Carrots and Mushrooms

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Quinona with Bok Choy, Carrots and Mushrooms

4.3 of 5 (3)

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

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!

Minutes to Prepare: 10

Minutes to Cook: 30

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.