Categories: Mains

Ingredients

• 1 cup quinoa (rinsed well, if bought in bulk)*
• 2 cups water
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1 teaspoon ginger root, minced
• 2 cloves garlic, minced
• 1/2 cup fat-free vegetable broth
• 12 ounces bok choy — about 6 stalks or 5-6 cups chopped
• 1 cup diced carrot
• 1 cup diced mushrooms
• 3 ounces firm tofu
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon black vinegar (or rice vinegar)

Directions

1. Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

2. While the quinoa is cooking, prepare the vegetables. Wash each stalk of bok choy then cut it in two about where the leaves begin. Set the bottom white stalk aside and save for another use. Chop the remaining stalk and greens into bite-sized pieces.

3. Spray a large, deep skillet or wok with cooking spray and heat it. Assemble the vegetables nearby, along with the vegetable broth and a tablespoon. When the skillet is hot, add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 2 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the mushrooms and another tablespoon of broth, and cook another 2 minutes. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, just a few minutes.

4. Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 1 or 2 minutes, just enough to heat the tofu.

5. Fluff the cooked quinoa and add it to the vegetables. Mix well, and cook until heated through. Serve with additional soy sauce, hot mustard, or chili sauce at the table.

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